Lee's Favorite Vegan Dessert - Chocolate Pots de Creme

About two weeks ago, I decided to try making another raw, vegan dessert I'd had my eye on for a while in my Raw for Dessert cookbook.  It seemed simple enough, and it was chocolate, and you can never go wrong with chocolate.  The ingredients were all things I already had in the house, too, which made things even easier!  I made the dessert for my husband and sister-in-law, and they both loved it.  In fact, my husband is still raving about it.  He said he wants me to make it for dessert the next time we have guest over for dinner, so that gives you a good idea of how much he liked it!  The recipe said to chill for 2 hours before serving, but I found it tasted just as good if you eat it immediately!  Even if you're not vegan, this is worth a try.  It's delicious and full of healthy ingredients.  Here's the recipe:


Chocolate Pots de Creme

Ingredients:
1/2 cup Date Paste (See below for recipe)
1/2 cup maple syrup
1 tablespoon vanilla extract
1/8 teaspoon salt
1 1/2 cups mashed avocados (3 avocados)
3/4 cup cocoa powder
1 tablespoon coconut oil (melted)

Place date paste, syrup, vanilla and salt into a food processor and process until smooth.  Add the avocado and process until blended.  Scrape down sides with a rubber scraper occasionally to make sure everything is mixed well.  Add the cocoa powder and coconut oil and process.

Pour the blended mixture into 6 ramekins, cups or mugs.  Chill for at least 2 hours before serving. Will keep for 5 days in fridge if covered.

Date Paste

Ingredients
32 pitted medjool dates
3 cups filtered water

Place the dates in a large bowl and cover with the water. Soak for 20 minutes.  Soften the dates in the water by massaging them with your hands for a minute.  Drain the dates, but reserve the water.

Place the dates and 1/2 cup of reserved water in a food processor.  Process into a smooth paste.  The paste will keep for 2 weeks stored in the fridge and 1 month if stored in the freezer.