One of the best things I did for myself a few years ago is join a weekly Mah Jongg group. I have enjoyed getting to know these women and they graciously try all my treats! Tonight we had Danielle Walker’s No Cook Chocolate Pudding. The texture, I was told, was like a ganache and the taste is a dark chocolate. Not sweet and intense. A hit! 

NO COOK CHOCOLATE PUDDING

from Danielle Walker’s, Against the Grain

Serves 4-6

INGREDIENTS

1 (13½-ounce) can full-fat coconut milk

½ cup hot water

4½ ounces pitted dates (about 18 small Deglet Noor)

½ cup raw cacao powder

¼ cup chia seeds

1 tablespoon melted coconut oil

2 teaspoons vanilla extract

¼ teaspoon sea salt

dark chocolate shavings, unsweetened coconut flakes, or fresh berries, for garnish

INSTRUCTIONS

1. Place all of the ingredients in a high-speed blender.

2. Blend until completely smooth, about 45 seconds.

3. Pour the pudding into serving bowls, cover, and refrigerate for at least 6 hours.

4. Garnish with dark chocolate shavings, unsweetened coconut flakes, or berries before serving.