This chocolate cream is creamy, rich, chocolaty, and naturally sweetened with dates. It's the perfect dessert for special occasions like Valentine’s Day or just to have on hand throughout the week for after-dinner treats. It's vegan (dairy-free, egg-free), grain-free (gluten-free), nut-free, and refined sugar-free.
Melt the cacao butter. Add the cacao butter into a small saucepan and warm it over low heat to melt.
Blend. Add all the ingredients into a high-speed blender and blend until smooth.
Chill. Transfer the chocolate cream into individual serving bowls. Tap each serving bowl against the counter a few times to allow the air bubbles to come to the surface and burst. If this doesn’t initially work, tap more, using more force in the tapping. Refrigerate until thickened, 1-2 hours.
Serve. Top with coconut whipped and shaved chocolate (optional). Serve chilled.
Store. Leftover chocolate cream keeps well, covered, in the refrigerated for 5-7 days.
*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.