2 cups pitted dates (6 ounces)

1 1/4 cups Billington's Light Brown Muscovado Sugar

1 tablespoon pure vanilla extract

1/4 cup heavy cream

4 ounces semi-sweet chocolate, chopped into pieces

1/2 cup unsweetened cocoa powder

1/4 cup all-purpose flour

6 large egg-whites

Wholesome Sweeteners Organic Powdered Sugar, for garnish

Preheat the oven to 375 degrees F and move an oven rack to the middle of the oven.  Spray a 1 1/2 quart souffle dish with non-stick spray.

Put the dates into a saucepan and add 3/4 cup water.  Bring to a simmer and cook over medium-low heat for 10 minutes until the dates are very soft and the water is mothly evaporated.  Transfer to a food processor and puree until smooth.  Add the sugar and vanilla and process until well blended.  Scrape out into a large mixing bowl.

Now rinse out the saucepan and put the cream into it.  Bring the cream to a simmer, take the pan off the heat and stir in the chocolate until melted.  Pour that into the bowl with the date mixture and stir until smooth.  In another bowl, sift together the cocoa powder and flour and fold into the chocolate-date mixture with a rubber spatula until well mixed.  In a separate bowl, whip the egg whites until they form stiff peaks.  Fold that into the date mixture, and your batter is done.  Pour it into the prepared dish and smooth the top with a spatula.  Bake on the middle rack for 25 minutes until the outside of the pudding is set and crusty looking.  Let cool until the pudding is just warm.  Then sift powdered sugar all over the top.