- Pour the coconut cream into a pan and bring to a simmer over a medium heat.
- Put the chocolate in to a heat proof bowl and pour over the cream. Leave for a minute and then mix together to melt the chocolate. Pour into a blender.
- Remove the stones and any pieces of stalk from the dates and chuck them into the blender with the chocolate mixture. Blend until you have a lovely smooth, thick mixture. Divide between four glasses and pop them into the fridge to firm up for 2 hours. Add a little sea salt if you like and serve immediately.
8 Medjool dates
1 x 400ml tin coconut cream
180g dark vegan chocolate, smashed into pieces
Sea salt (optional)