1/4 cup coconut milk, whisked to combine cream and water
8 pitted dates, finely chopped, or 1/2 cup date paste
1 tablespoon unsweetened cocoa
3 ounces premium bittersweet chocolate, chopped
1/2 teaspoon vanilla extract
8 ounces soft silken tofu
1/4 cup reduced-fat sour cream
3 large pasteurized egg whites
Est. added sugars 5g
How to Make It
Combine coconut milk and dates in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 2 minutes. Remove dates from milk with a slotted spoon; set aside. Add cocoa to pan; simmer 1 minute, stirring well with a whisk. Add chocolate; reduce heat to medium-low, and stir until chocolate melts. Stir in vanilla.
Place tofu, sour cream, and dates in a blender; process until very smooth, scraping sides as needed.
Add chocolate mixture to tofu mixture; blend until very smooth. Transfer to a bowl.
In a medium bowl, beat egg whites with a mixer at high speed 2 minutes or until stiff peaks form. Fold into chocolate mixture. Place about 1/2 cup chocolate mixture in each of 6 ramekins or dishes; refrigerate until set, about 8 hours or overnight.