THREE-INGREDIENT CHOCOLATE POTS

So simple and delicious, plus they’re plant-based. Hazelnut milk works particularly well. If you want to make them in advance, they’ll keep for three days in the fridge. If you want to go to town, try extra toppings – whatever you have in your cupboard. You’ll need six ramekins or jars – tea cups would look lovely; just avoid delicate glasses that might crack under the hot mix.

FEEDS 6

TAKES 20 MINUTES PLUS 4 HOURS CHILLING

180g medjool dates (about 10 large dates) 250ml nut milk

160g dark chocolate (50%-70%) a little pinch of sea salt, plus extra to serve (optional)

OPTIONAL TOPPINGS dollop of (plant-based) cream chopped toasted hazelnuts or pecans pitted cherries or fresh pomegranate seeds raspberries or strawberries crushed biscuits (such as ginger nut or digestive)

★ Roughly tear the dates, discarding the pits, and soak in just-boiled water for 10 minutes. Even though medjool dates are soft, this helps soften them further, which is good for any blenders that might need a helping hand.

★ Heat up the nut milk in a saucepan, being careful not to boil, and remove from the heat once it’s warmed through.

★ Meanwhile, finely slice about 2 tablespoons of the chocolate to create some chocolate ‘shavings’ and set aside for garnishing.

★ Chop the rest of the chocolate and add to a blender or food processor, then pour over the hot nut milk. Drain the soaked dates and add them with the salt, then carefully blend until smooth.

★ Divide the mixture between six ramekins (see introduction) and chill in the fridge for 4 hours until set. Cover them if you’re keeping them there any longer, so they don’t pick up ‘fridge’ smells.

★ Scatter over the chocolate shavings, plus a tiny extra sprinkle of sea salt, if you like, or any of the other toppings to serve.