Place the can of coconut milk in the fridge for at least 6 hours or in the freezer for 1 hour before making the recipe. Do not shake the can or turn it upside down.

Open the can of coconut milk, scoop out the coconut cream and transfer it to a food processor. Reserve the coconut water for another use.

Add the dates and puree until smooth, scraping down the sides as necessary. This will take several minutes.

Create a double boiler by placing a glass or metal bowl over a pot of simmering water. The water should not touch the bottom of the bowl. Stir until the chocolate is melted. Carefully wipe the water droplets off of the bottom of the bowl, then scrape the chocolate into the food processor. Puree until completely combined.

Transfer the mixture to two ramekins or small glass dessert bowls.

If you prefer a softer texture, serve right away at room temperature. For a more solid, fudgier texture, cover and place in the fridge for 2 hours.

Top with fresh fruit and/or whipped coconut cream. Serve.