Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
  • Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, chocolate, gluten-free, easy, paleo, fruit-sweetened, oil-free, sweet, creamy · July 24, 2017

3 Ingredient Vegan Chocolate Pots

Jump to Recipe·Print Recipe

These paleo and vegan Chocolate Pots are the easiest most decadent dessert, made with NO coconut, tofu, avocados, or even refined sugar involved!

3 Ingredient Vegan Chocolate Pots {paleo & date-sweetened}

There’s nothing secretly healthy or hidden vegetables or breakfast approved about this recipe. It’s just straight up C H O C O L A T E. And damn decadent at that!

3 Ingredient Vegan Chocolate Pots {paleo & date-sweetened}

So I had this idea for a pie. But the more I mulled it over it just slowly simplified itself in my mind…

Eh, nix the cookie crust for the sake of no-bake-ibility.

And let’s keep coconut cream out of this. 

And who really cares about slice-ability anyways?

So it went from a multi-layer no-bake mud pie situation to the simplest chocolate dessert in a cup. Simplest, but most irresistible too!

3 Ingredient Vegan Chocolate Pots.

3 Ingredient Vegan Chocolate Pots {paleo & date-sweetened}

I told you from the start that this is not health food. But it does still have a few healthier things going for it. Okay one…maybe two. Does NOT using full-fat coconut milk like pretty much every other vegan mousse/pudding-ish recipe out there count? Or avocado. Or tofu. Nope, none of the usual vegan creamy chocolate pudding suspects.

This recipe is made with almond milk, or any plant-based milk you like. Homemade would taste amazing of course, but the good old from-a-carton stuff is just fine. That’s what I used. The key to making the plant milk base thicker without the fat content of coconut is medjool dates. They also provide all the necessary natural sugar while creamy-ing up the texture, so its a fruit-sweetened win-win.

Dates. Almond milk. Ingredient number three better be chocolate…

3 Ingredient Vegan Chocolate Pots {paleo & date-sweetened}

Oh yes. In it’s simplest unsweetened baking bar form and plenty of it. Melting down 100% cacao chocolate instead of using cacao or cocoa powder makes the pudding much richer and helps it set in the fridge without cooking or thickeners or coconut oil. You could use a slightly less intense dark chocolate (70-80% cacao) bar, but the dates are sweet enough that the extra sugar isn’t necessary.

Even though I usually skip the scale when it comes to measuring ingredients, for irregular chopped chunks of chocolate it is the easiest way to go. You will need 6 ounces of unsweetened chocolate, although if you don’t have a scale the package will usually indicate how many squares = 1 ounce. Or it came out to be approximately 1 cup after roughly chopping, and a little more or less won’t ruin the recipe.

3 Ingredient Vegan Chocolate Pots {paleo & date-sweetened}

Looking for a lower-fat creamy chocolate treat? Maybe THIS is more your style!

3 Ingredient Vegan Chocolate Pots {paleo & date-sweetened}

There are not many recipes rich enough for even me to say a small serving will satisfy your chocolate tooth, but this one of those rare instances. One batch can easily make 4-5 servings. So take this opportunity to use your smallest, cutest bowls or jars.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

3 Ingredient Vegan Chocolate Pots

★★★★★ 5 from 28 reviews
  • Yield: 4 servings 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american
Print Recipe
Pin Recipe

Description

These paleo and vegan Chocolate Pots are the easiest most decadent dessert, made with NO coconut, tofu, avocados, or even sugar involved!


Ingredients

Scale
  • 6 oz unsweetened chocolate ((100% cacao))
  • 1 3/4 cups almond milk ((or any non-dairy milk))
  • 1 cup (about 12) Medjool dates

Instructions

  1. Roughly chop the chocolate into small chunks. Melt in the microwave or using a double boiler.
  2. In a blender, combine the almond milk and dates. Blend on high until smooth.
  3. Add the melted chocolate and blend again until combined.
  4. Pour into small bowls or jars. Refrigerate for at least 4 hours until set.
  5. Top with cacao nibs or chocolate chips. Enjoy! Keep in the fridge for up to 3 days.

Nutrition

  • Calories: 321
  • Sugar: 21
  • Fat: 19
  • Carbohydrates: 34
  • Protein: 6

Keywords: chocolate, pudding, easy, vegan, dairy-free

Did you make this recipe?

Tag @feastingonfruit on Instagram

Pin It

3 Ingredient Vegan Chocolate Pots {paleo & date-sweetened}

SaveSave

SaveSave

SaveSave

Pin
Share
Tweet
Email

In: vegan, chocolate, gluten-free, easy, paleo, fruit-sweetened, oil-free, sweet, creamy · Tagged: blender, cacao, medjool dates, no-bake, pudding, sugar-free, paleo, mousse

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

SunButter & Jelly Cupcakes
Raspberry Fudge Bars
Caramel Cookie Dough Cups

Comments

  1. Ezra says

    July 24, 2017 at 9:05 am

    Everything you make looks so delicious. I’m making your sweet potato blondies tomorrow and I just bought some espresso dark chocolate today that seems perfect for this, so I’ll give that a try too!

    ★★★★★

    Reply
    • Natalie says

      July 24, 2017 at 5:53 pm

      Omg espresso!!!! That will taste spectacular in here, you are making me want to go back and amend the recipe now. I cannot wait to hear how that goes, and I hope you love the blondies as well 🙂

      Reply
      • Suzanne says

        May 18, 2021 at 3:11 pm

        I froze them and told my son it was ice cream. He loved it and so easy to make!

        Reply
        • Natalie says

          May 18, 2021 at 5:12 pm

          And the genius sneaky mom award goes to…🙌😂 I love it and need to try that for myself, so so happy you guys enjoyed them!

          Reply
  2. Leah M | love me, feed me says

    July 24, 2017 at 10:45 am

    It’s like a fluffy chocolate cloud!! I can’t believe how simple this beautiful recipe is. I just can’t stop staring at that luscious texture. What a dreamboat!

    Reply
    • Natalie says

      July 24, 2017 at 5:48 pm

      3 Ingredient Vegan Chocolate Clouds would’ve been the perfect title! Where were ya when I was flip-flopping on what to call them? 😉 Although that may have confused some haha, but would’ve relayed the dreaminess factor perfectly!

      Reply
  3. Sara says

    July 24, 2017 at 11:02 am

    So really, you had me at “chocolate,” but then I really was hooked when I saw how simple this recipe is! And that texture…I may or may not be drooling staring at my computer screen. So creamy and luscious looking! Then I saw that one of the main components was dates, and I knew I NEED to try these, as soon as humanly possible. You always make the simplest treats look so decadent and beautiful, Natalie, and these are no exception!!

    Reply
    • Natalie says

      July 24, 2017 at 5:51 pm

      Simple + involving dates = the best recipes, right!? The lusciousness was unbelievable, I need to make another batch, I miss them already! Thanks Sara 🙂

      Reply
  4. The Vegan 8 says

    July 24, 2017 at 2:04 pm

    I love starting out Monday with a huge pot of chocolate! Hahaha! That is the way to my heart! And I love chocolate pots, because they aren’t really pudding and shouldn’t have tofu or avocado in them if they are really a chocolate pot. So, I’m glad to see none of that is in here. It’s classically just chocolate and milk and/or cream any other mix-ins for flavor and this is the perfect way to throw in some healthy sweetness from the dates! And you are right, it really is just like eating melted chocolate, haha! The best way. This is what I’m going to be dreaming about all day now, thanks a lot! This is actually similar how to make truffles too, just less milk. I make truffles each Christmas similar to this and throw in some nut butter for a little extra firm texture. Ooooh, truffles on top of this chocolate pot! Ha, now I’m getting all drunk and dazed from these chocolate images. I must get away from the screen right now. The video is killing me too with all of that melted chocolate!

    Reply
    • Natalie says

      July 24, 2017 at 5:43 pm

      I had such a hard time naming these tbh because they are much richer than a pudding and almost more “set” like a pie but yet not in a crust…but I think “pots” fits. It’s rich and chocolatey and that’s the important part 🙂 Yes totally like edible ganache that somehow feels more acceptable to eat by the spoonful lol. Oooh i bet some nut butter in here would be delicious, for texture but also just some extra flavor. I will happily join you for that chocolate overload dessert of truffle-topped chocolate pots–just say when 😀

      Reply
  5. Nisha / @rainbowplantlife says

    July 24, 2017 at 7:02 pm

    I love how easy this recipe is! Just three ingredients is brilliant. And those spoon shots are making me weak in the knees. Just watched your video and now I’m craving chocolate (even though I ate an entire bar of dark chocolate earlier today)!

    Reply
    • Natalie says

      July 25, 2017 at 6:31 pm

      I was uploading the pics and realized pretty much every photo involved a spoon–oops! But the spoon shots show off the texture best so who cares. Lol sounds like your chocolate tolerance is about the same as mine 😀 Thanks girl!

      Reply
  6. Mandy says

    July 25, 2017 at 12:46 pm

    Now I can’t get mud pie out of my head 😆😍 you gotta come back with a recipe for that soon! But these chocolate pots look heavenly and almost too easy to make! So darn fluffy!!!!! I’m so impressed that you achieved the thick mousse like texture without coconut or tofu. Don’t get me wrong, I love my coconut, but it’s so nice to see something different!! This almost looks like an epic, decadent, thick frosting….which is totally up a certain five-year-old’s alley 😉 I have a feeling this will happen before the week is over. So sorry for being incredibly behind on your blog…our computer is on its last leg and I have to do everything from my phone now. I’ve missed you, sweet friend!!! Would love to catch up soon ❤️

    Reply
    • Natalie says

      July 25, 2017 at 6:36 pm

      I almost knocked mud pie off my “recipes to make soon” list after posting this one, but just couldn’t quite bring myself to do it. Still too yummy to pass up even with these pots in existence 🙂 I’ve been trying to get my coconut milk usage under control and actually give the other nut milks some love lately, hence this delicious discovery. And yes totally could double as a frosting–great idea!! Now I’m craving cake 😀 No worries at all–I completely 100% understand! Tech difficulties or not, breaks are necessary. Seeing a post from you show up in my IG feed did make pretty darn happy though <3

      Reply
  7. Pamela (BrooklynFarmGirl) says

    July 25, 2017 at 8:03 pm

    This looks so delicious and easy to make 🙂

    Reply
    • Natalie says

      July 25, 2017 at 8:26 pm

      The best kinda overlap if you ask me 🙂 Thanks Pamela!

      Reply
  8. Renee says

    July 25, 2017 at 9:01 pm

    This worked excellently! I halved the recipe and that worked well also. I am so surprised about how perfectly sweet it is. Thinking about adding some pecans and sea salt on top. Perhaps a dollop of greek yogurt, too!

    ★★★★★

    Reply
    • Natalie says

      July 25, 2017 at 10:37 pm

      I am so happy to hear you liked it!! Oooh yes, I like the sound of all those toppings–especially the sea salt😋

      Reply
  9. Tiffany says

    July 26, 2017 at 1:12 pm

    This was the first recipe I’ve tried of yours and I absolutely loved it!! I recently had a baby and she is slightly sensitive to dairy. I’m not vegan but love chocolate mousse and ate it all the time while pregnant. You managed to satisfy my craving without any adverse affects on my baby girl!! I topped the cups with roasted salted almonds and cocoa nibs!! Can’t wait to try more of your recipes!!

    ★★★★★

    Reply
  10. or says

    July 27, 2017 at 5:05 am

    I can find only 60% cacao, can I still do this recipe? maybe by using less dates?

    Reply
    • Natalie says

      July 27, 2017 at 8:47 am

      Yes that will still work! I would not change the amount of dates though since they are important for thickness/creaminess too🙂

      Reply
  11. Beth says

    July 27, 2017 at 4:29 pm

    You said any plant based milk…would rice milk work with this? I’m brand new to Paleo living and allergic to nuts and coconut…which is proving to be tricky!

    Reply
    • Natalie says

      July 27, 2017 at 6:09 pm

      Oh wow, that does sound tricky. I went through a time where my stomach wasn’t responding too well to coconut or almond, and hemp milk was my go to (and easy to make!) if you want to give that a try. But yes, rice milk would work here as well. Good luck!

      Reply
  12. John Anderson says

    July 28, 2017 at 4:42 pm

    Sorry for sounding thick but what is it you are sprinkling on top? Looks a slightly different colour to chocolate.

    ★★★★★

    Reply
    • Natalie says

      July 28, 2017 at 4:49 pm

      No worries at all! Those are cacao nibs–totally optional, they just add a bit of bitter chocolate crunch 🙂

      Reply
  13. marvelous.max says

    July 31, 2017 at 1:00 am

    Mwahaha, this looks like THE chocolate recipe to rule them all! Nobody will know the fruity origins, the lack of buckets of butter and cream dessert for my family

    ★★★★★

    Reply
    • marvelous.max says

      July 31, 2017 at 1:02 am

      whoa I had [evil cackle] but in the arrow marks, but that vanished from my comment, odd

      Reply
      • Natalie says

        July 31, 2017 at 10:20 am

        Ha that is so weird! WordPress is keeping you nice no matter how much you want to throw in an evil chocolate cackle 😀 But I like your sneaky healthy style anyways, and I hope these little pots pass the family dessert test with flying (healthy) colors!

        Reply
  14. Nadia says

    August 25, 2017 at 6:00 am

    Natalie you’re a genius! Can’t get over your yummy recipes. Love this mousse and love that it’s made up of only 3 ingredients! Looks so creamy and lush 😀

    ★★★★★

    Reply
    • Natalie says

      August 25, 2017 at 8:03 am

      Creamy and rich and easy indeed! Thanks Nadia 🙂

      Reply
  15. Linda Wenger says

    September 4, 2017 at 2:48 pm

    May I ask what your source is for buying these dates?

    Reply
    • Natalie says

      September 4, 2017 at 5:50 pm

      I always buy them from a brand called Natural Delights because the quality is awesome and they are easy to find around me. You can find medjool dates at most any health food store, but the quality will vary. Or if you are in the US you can order the Natural Delights ones here: http://www.naturaldelights.com/products/conventional

      Reply
  16. Susan says

    September 7, 2017 at 4:46 pm

    Holy Chocolate, Batman!!!! I just made this (it’s chilling in the refrigerator now for consumption later this evening)….took a taste of it before chilling it……this is THE best pudding I’ve ever had! It’s a keeper! I did add about a teaspoon of vanilla to the milk/date mixture. I can’t believe how THICK it got!! Will top this with fresh raspberries. Totally sinful!!!!

    ★★★★★

    Reply
    • Natalie says

      September 7, 2017 at 9:21 pm

      Haha best comment opener ever!!! And I am so thrilled to hear that you like it–so decadent and creamy, right? Oooh such a yummy idea with the vanilla addition, and berries on top are my favorite way to eat it too 🙂 Thanks for the feedback Susan and enjoy every decadent bite!

      Reply
  17. Okit says

    September 12, 2017 at 3:07 pm

    Looks AMAZING!
    Will it still be good with 1. 60% cocoa chocolate, and b. Soy milk (note: it is somewhat sweet)

    Reply
    • Natalie says

      September 12, 2017 at 4:17 pm

      Yes and yes! Both will be fine, and if anything a little extra sweet but still delicious 🙂 Enjoy!

      Reply
  18. Alex says

    September 16, 2017 at 11:03 pm

    Best chocolate fix ever! This recipe was amazing…so easy to make, not too sweet and the richness of the chocolate was front and center, which is not the case for chocolate desserts made with milk/cream, butters or oils. I like learning to make different cuisines so I don’t follow any particular diet (except everything in moderation – and dairy sparingly), and I was shocked at how well these three ingredients went together. The difference really stands out and in a good way.

    Am already pouring over your blog and recipes. It’s just as amazing 🙂

    Reply
    • Natalie says

      September 17, 2017 at 11:18 am

      YES!! Ah I am so happy to hear it, your excitement echoes mine when I first tasted these magical little chocolate pots too 🙂 Thank you for the awesome feedback and I cannot wait to hear what you try next!

      Reply
  19. RAVA says

    September 20, 2017 at 5:15 am

    THANKS FOR THIS INCREDIBLE RECIPE, I’M GONNA TRY IT

    ★★★★

    Reply