Chocolate Date Pudding
Creamy, bittersweet chocolate pudding sweetened with dates!
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Makes: 2 servings
Ingredients
- 3/4 cup whole milk (190 ml)
- 80 gms finely chopped dark chocolate (70% to 75%)
- 1/4 cup cocoa powder (20 gms)
- Pinch of salt
- 8 pitted dates (see notes)
- 1 tbsp honey or maple syrup
- 1/2 tsp vanilla extract
- Whipped cream, grated chocolate and/or toasted nuts to decorate, optional
Instructions
- Soak the dates in hot water so they become easier to blend. While that's happening, combine the milk, chocolate, cocoa and salt in a saucepan. Stir on low heat until smooth and the chocolate has completely melted.
- Remove from the heat and stir in the vanilla and honey. Set aside to cool for a couple of minutes, until warm but not piping hot.
- Now drain and add the softened dates to a high-powered blender (I found my chutney grinder better here than my blender) and pour in a few spoonfuls of the chocolate mixture. Run the blender till the dates are finely crushed, almost like a paste, scraping down as needed.
- Now pour in the remaining chocolate mixture and blend it all up together. Taste and add more honey or salt if needed. You will see it becoming a little thicker already.
- Allow the mixture to cool for 20 minutes, then pour into a jar or bowl and leave overnight to chill. It will thicken to a pudding-like consistency in about 4 hours, and a thicker, mousse consistency overnight. I like it both ways!
- Decorate with optional whipped cream, grated chocolate or toasted nuts. Keep refrigerated at all times and consume in 3 to 4 days.
Notes
*I used an affordable brand of packaged dates that were on the smaller side so I needed about 8 to sweeten the pudding sufficiently. If using a larger and sweeter variety like Medjool dates, you will need fewer, I'd start at 5 dates and add more as needed.
*I updated this recipe recently and highly recommend adding toasted almonds on top!
*Original recipe from Minimalist Baker