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Dairy-Free Chocolate Pots de Creme


1 can (14 oz.) coconut milk
5 oz. bittersweet chocolate, coarsely chopped
1/2 cup fresh basil leaves, coarsely torn
2 tablespoons agave nectar
1 teaspoon finely grated orange zest
1/2 teaspoon vanilla extract, preferably Tahitian
1/4 teaspoon crushed black peppercorns (or Javanese comet's tail peppercorns)



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