Yinarr Meal Pantry

INGREDIENTS

• 1 can (400 ml) creamy coconut cream
• 1/3 cup cocoa powder or better still cacao powder
• 1 cup soft dried dates (approximately 18)
• 2 vanilla beans or 4 drops of vanilla extract
• 4 small ramekins or cups to serve
 

METHOD

 

Refrigerate a can of coconut milk overnight to solidify and separate. Turn can upside down and open.   Drain the transparent coconut water and place in an air tight container for use at a later time.

Remove seeds from dates chop in half and place in bowl of warm water until they start to soften.  Once soft drain and chop finely.

Place dates in a tall jug, add 2 rounded tablespoons coconut cream and blend with a stick blender.

Add the remaining coconut cream and spoon in cocoa powder to the mix.  Blend with stick blender until smooth.

Halve and scrap the inside of a vanilla pod.  Add the vanilla to the mix and blend.

Refrigerate for 3 hours and serve.

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This recipe can also be made in a food processor if you prefer.