- 250 g (9 oz) Medjool dates, pitted
- 300 g (10 1/2 oz) plain chocolate biscuits (cookies)
- 100 g (3 1/2 oz) unsalted butter
- 300 g (10 1/2 oz) dark chocolate, finely chopped
- 400 ml (13 1/2 fl oz) thickened (whipping) cream
- 1 teaspoon sea salt flakes
Place the dates in a bowl and cover with 170 ml (5 1/2 fl oz / 2/3 cup) of boiling water. Set aside for 30 minutes to soften.
Pulse the biscuits in a food processor to fine crumbs. Pulse in the butter, then press the mixture into the bases and sides of two 16 cm x 4 cm deep (6 1/4 in x 1 1/2 in) pie dishes and chill while you make the filling.
Drain the dates and place in a food processor with 2 tablespoons of boiling water. Process until very smooth. Spread over the biscuit bases and chill.
Place the chopped chocolate in a heatproof bowl. Heat the cream in a saucepan to just below boiling point, then pour over the chocolate and stir until melted and smooth. Pour over the top of the date puree and smooth the surface, then chill for 1 hour until the chocolate has set. Scatter over the salt flakes to serve.
About this recipe
"No baking needed here: just crushed-up biscuits (cookies), blended-up fresh dates and a seriously smooth chocolate ganache. An incredibly easy and straightforward recipe with some real wow! I know we’ve been hammered with ‘salted caramel’ recently, but salt added to chocolate is still really underrated. The French have been sprinkling a bit of salt in their chocolate for years. Think of it as the same as seasoning your savory food, it enhances the other flavors that its hanging out with." — Kirsten Jenkins in The Pie Project