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.
Amazing Recipe Makeovers, Oxmoor House, copyright 2016.