400 ml coconut cream
2 tblspn cocoa powder
1 cup (tightly packed) soft dried dates, pitted
300g good-quality dairy free dark chocolate, roughly chopped
4 small ramekins, glasses or cups to serve
Soak the dates overnight, blend until a thick paste and then push through a sieve to make a thick, smooth paste.
Refrigerate the can of coconut milk overnight to solidify and separate. Scoop off the thick cream and discard the transparent liquid.
Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat and set aside to cool slightly.
Whip together the date paste, coconut cream and cocoa powder. Slowly beat in the melted chocolate. Pour into ramekins and refrigerate for 4 hours.