amazing chocolate pots
This amazing, chocolatey creation is infinitely greater than the sum of its parts. It never fails to confound delighted diners who, while shoveling it into their mouths by the spoonful, are asked to guess the four, simple ingredients. It’s gluten-free, contains no refined sugar, and is a culinary chameleon— going from dainty-dinner-party-dessert, to pie filling, to cake or cupcake frosting, with ease.
Makes 4-6 servings (easily doubled)
6 ounces unsweetened chocolate (100% cacao)
1 cup medjool dates (about 12 large dates), pitted
1 3/4 cups plant milk (almond, soy, oat, coconut, whatever you like!)
1 teaspoon pure vanilla extract
Break up the chocolate into small pieces and melt completely in a pyrex measuring jug or heatproof bowl in the microwave (on high for 1 minute, then in 30 second increments if more time is needed to melt it), or in a double-boiler over hot water.
In the container of a blender (preferably a high-speed one, such as a Vitamix) combine the pitted dates, vanilla extract, and the plant milk. Blend on high until so smooth that you can no longer see date flecks in the mixture.
Add the melted chocolate to the blender container. Blend again on high speed until thoroughly combined. Scrape down the sides and blend again as needed.
Pour into small bowls or little jars. Refrigerate at least several hours before serving.
SUGGESTED GARNISHES: Top with a bit of whipped coconut cream and garnish with chocolate shavings, fresh berries, or toasted coconut flakes.
AS A PIE OR TART FILLING: Pour whole batch (or doubled batch) into a prepared pie crust and refrigerate until ready to serve.
AS A FROSTING: Prepare a full or double batch, allow to cool. Then beat by hand with a whisk until the mixture becomes softer, lighter, fluffier, and easy to spread or pipe onto cake or cupcakes.
