The perfect finish to a cozy dinner at home, these sweet and zippy pots are made in advance and hang out quietly in the fridge, ready to go like leftovers. But they present in ramekins like a special treat and are the perfect size for sharing.
Lemon Pots for Two
5 large dates, pitted
1 cup raw almonds
1/4 tsp sea salt
1/4 tsp agar powder [see Note] (we get ours at Just Ripe)
2 cups water
1/4 cup cashews, finely ground (a coffee grinder works best)
2 TBSP corn starch dissolved in 1/4 cup water
juice and zest of 2 lemons
1/2 cup natural cane sugar
In a food processor, process the dates, almonds, and salt until a sticky dough forms that coheres when pressed. Press firmly into the bottoms of four four-inch-diameter ramekins and set aside in the refrigerator while you prepare the filling.
In a small pot over medium heat, heat the agar powder and 2 cups water, whisking frequently, until the agar is fully dissolved, 3-5 minutes. Meanwhile, whisk the ground cashews into the corn starch and water mixture.
When the agar is dissolved, increase the heat and add all other ingredients. Continue to whisk and cook until the sugar is dissolved and the mixture is bubbly and thickened, another 5 + minutes.
Pour evenly into the ramekins and refrigerate overnight [see Note].
[Note: Agar powder sets up very firmly, like gelatin. Here we use a very small amount to firm the tops, but leave the interior more creamy. If you prefer a firmer texture, or want a shortened set time, double the agar powder.]