Farm Family Recipes

• 1/2 cup Natural Delights Pitted Whole Medjool Dates about 7-8
• 6 ounces dark chocolate chunks
• 12 ounces silken tofu drained and patted dry
• 1/2 cup full fat coconut milk
• 1/2 teaspoon peppermint extract plus more to taste
• Pinch of salt
• Black pepper, to taste
• Crushed candy canes optional, for garnish

Soak the dates in a bowl of hot water for about 20 minutes to soften them.
While the dates are soaking, place the chocolate in a heat-proof bowl set over a pot of simmering water (make sure the water does not touch the bottom of the bowl). Stir occasionally until the chocolate has completely melted.
Once the dates have softened, remove them from the water and gently pat dry, then roughly chop and add to a high-speed blender along with the tofu and coconut milk. Blend until smooth, stopping to scrape down the sides with a spatula as needed.
Add the melted chocolate, coconut milk, peppermint extract, and salt and blend again until the mixture is silky smooth. Taste and add more peppermint extract, 1/4 teaspoon at a time, if desired, blending after each addition.
Divide evenly into four small jars or shallow glasses. Chill for at least 30 minutes.
Top with dairy-free whipped cream and crushed candy canes just before serving. Enjoy!