3 INGREDIENT VEGAN CHOCOLATE POTS

There’s nothing secretly healthy or hidden vegetables or breakfast approved about this recipe. It’s just straight up C H O C O L A T E. And damn decadent at that!

I told you that this is not health food. But it does still have a few healthierthings going for it. Okay one…maybe two. Does NOT using full-fat coconut milk recipe out there count?This recipe is made with almond milk, or any plant-based milk you like.

The key to making the plant milk base thicker without the fat content of coconut is medjool dates. They also provide all the necessary natural sugar while creamy-ing up the texture, so its a fruit-sweetened win-win.

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Dates. Almond milk. Ingredient number three better be chocolate…

Oh yes. In it’s simplest unsweetened baking bar form and plenty of it. Melting down 100% cacao chocolate instead of using cacao or cocoa powder makes the pudding much richer and helps it set in the fridge without cooking or thickeners or coconut oil. You could use a slightly less intense dark chocolate (70-80% cacao) bar, but the dates are sweet enough that the extra sugar isn’t necessary.

 

INGREDIENTS

  • 6 oz unsweetened chocolate ((100% cacao))
  • 1 3/4 cups almond milk ((or any non-dairy milk))
  • 1 cup (about 12) Medjool dates

INSTRUCTIONS

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  1. Roughly chop the chocolate into small chunks. Melt in the microwave or using a double boiler.
  2. In a blender, combine the almond milk and dates. Blend on high until smooth.
  3. Add the melted chocolate and blend again until combined.
  4. Pour into small bowls or jars. Refrigerate for at least 4 hours until set.
  5. Top with cacao nibs or chocolate chips. Enjoy! Keep in the fridge for up to 3 days
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