Name: Date caramel and chocolate pots
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Baking
Ingredients: date caramel:; 250 g dates pitted; water boiled; 1 tsp vanilla extract; 100 ml coconut cream; 150 g dark chocolate finely chopped; 4 Tbs coconut cream

Recipe Disclaimer

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Ingredients (7)

	date caramel:
250 g	dates — pitted
	water — boiled
1 tsp	vanilla — extract
100 ml	coconut cream

CHOCOLATE GANACHE:

150 g	dark chocolate — finely chopped
4 Tbs	coconut cream

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Method:

Place the dates in small bowl. Add boiling water, enough to cover the dates, and leave to soak for 15 minutes.

Drain the dates and pop them into a food processor. Blitz the dates into a paste. Add the vanilla extract and coconut cream. Blitz the mixture again for a good 3 minutes to get the caramel as smooth as possible. Divide the mixture between four ramekins and refrigerate while you make the ganache.

To make the ganache: Place the dark chocolate in a small bowl. Heat the coconut cream to boiling point, then pour it over the chocolate. Allow to stand for a minute, then whisk the chocolate and cream together until smooth.

Divide the ganache between the four ramekins, spooning it over the caramel. Allow to stand and cool for a few minutes before serving.

Recipe reprinted with permission of Cupcakes and Couscous. To see more click HERE.

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