130g Bonsan Choco Spread
170g chopped dark chocolate (or sub vegan bittersweet/dark chocolate)
1 pinch sea salt
1 can full-fat coconut milk
1 tsp pure vanilla extract
6 whole pitted medjool dates

Toppings (optional): Whipped Coconut Cream, Chopped vegan chocolate, Raspberries

Serves: 6

1. In a small saucepan, combine the chocolate spread, dark chocolate, salt, and 3/4 cup coconut milk. Begin warming over medium-low heat, whisking to combine.
2. Once the mixture is melted, add remaining coconut milk and whisk until fully combined. Then remove from heat and add vanilla.
3. Transfer the mixture to a blender. Add dates (start with 5 and increase to taste), and blend on high until creamy and smooth. Taste and adjust flavour as needed.
4. Transfer to small bows or glasses and cover. Refrigerate until cold and thickened - at least 4 hours, preferably overnight.
To serve, top with coconut whipped cream, raspberries, and chopped vegan dark chocolate. Store leftovers covered in the refrigerator up to 5 days.

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