1 can coconut cream, placed in the fridge for at least 6 hours
12 medjool dates, pitted, soaked in hot water for at least 10 minutes
2cups chocolate chips
1 bag frozen raspberries (about 2 cup), thawed, rinsed and drained
For the Crust:
1/2cup pitted dates
1/2cup unsweetened shredded coconut
1/4 tsp. salt
Place the chocolate chips in a double boiler or saucepan and gently melt over low heat, stirring often. If they are sticking to the pan, add a little coconut oil or regular oil to help them melt easier. Remove and let cool.
Remove the coconut cream from the can, leaving behind any liquid at the bottom. Place into a stand mixer or using a hand mixer, whip until the cream is the consistency of whipped cream.
Drain the dates and place in a food processor or blender and puree until smooth. You may need to add a tbsp. or two of the hot water if the dates get stuck.
Add the date paste to the coconut cream and whip to combine.
Gently add in the cooled chocolate and mix/whip until fluffy and smooth.
Stir in 1 1/2 cups of the thawed, rinsed and drained (having too much water on the raspberries will soften the pudding) to the pudding. Stir together.
Make the Crust:
Place the almonds, dates, coconut, and salt into a food processor and pulse to combine.
Place a few tbsp. of crust into a short parfait glass and press into the bottom. Dollop chocolate pudding on top. Garnish with remaining berries and a sprinkle of crust. DEVOUR.