4.87 from 15 reviews

Vegan Chocolate Mousse

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chocolate mousse in a glass jar with coconut cream

This Vegan Chocolate Mousse is simply fabulous. This vegan mousse is made with Medjool dates so it is also nutrient rich.

Here is what you’ll need:

  • Medjool dates, pitted
  • Unsweetened coconut milk (canned)
  • Unsweetened cocoa powder
  • Vegan chocolate chips
  • Coconut oil
  • Water
chocolate mousse in glass jars topped with cherries

How do you make vegan mousse?

The best part of this vegan mousse? It’s so easy to make! Here is how:

  1. Step 1: Make sure your coconut milk has been chilled in the fridge for 1-2 hours (or longer for best results). The coconut needs to solidify so you can use the full fat coconut cream bliss. The full fat cream will separate from the water and you will use the full fat cream, not the water.
  2. Step 2: Soften the dates if they feel stiff by submerging them in a bowl of water for 10-15 minutes. If your dates are super fresh you won’t have to do this step. Also, remove the pits if not already pitted.
  3. Step 3: In a Vitamix or powerful blender, blend the dates with the coconut cream and filtered water. Then, take the melted chocolate & coconut oil mixture and unsweetened cocoa powder and blend into the dates.
  4. Step 4: Sneak a bite or 2, but then place in a bowl in the fridge for 1-2 hours for the mousse to come together.
chocolate mousse in glass jars topped with cherries

Ideas for serving vegan chocolate mousse:

  • I love serving with fresh berries: raspberries, strawberries, blueberries or blackberries.
  • If cherries are in season you can top with cherries too!
  • Make it into a parfait: grab a jar and place the mousse in, top with fruit and then your favorite vegan (non-dairy) whipped cream: coconut or almond whipped cream.

Health Benefits of Dates:

They are high in potassium, magnesium, fiber and antioxidants.

Some studies have shown dates may promote and ease natural labor for pregnant women when consumed during the last few weeks of pregnancy!

Dates are an excellent natural sweetener. For example if a recipe calls for 1 cup of sugar you can sub it with 1 cup of date paste.

What type of coconut milk should I buy?

Canned, unsweetened coconut milk. 13.5 oz. Our goal is to isolate the full fat cream, so chilled the canned coconut milk so let the coconut cream separate from the water is KEY!

Kroll’s Korner tip: Purchase canned unsweetened coconut milk and place it in your refrigerator so the milk can harden. (At least 2-3 hours or overnight).

When you open the can, about half of the can will be the hardened, full fat coconut cream, and the liquid coconut milk left can be discarded or used for another culinary purpose.

chocolate mousse made with medjool dates in a white bowl topped with raspberries
Or serve in small ramekins or cups at parties

What is the difference between pudding and mousse?

Both are smooth and creamy, so what sets them apart?

Pudding is traditionally made with a mixture of milk and sugar, that’s cooked and thickened with cornstarch.

Mousse starts with a base similar to pudding, minus the cornstarch, to which beaten cream or beaten egg whites are folded in. Instead of cream or egg whites, I used the coconut milk to make it healthier. You can also use avocado!

How they are different: They different on how the pudding and mousse is thickened and the textures. Pudding is semisolid and more dense, while mousse has a lighter, airier texture.

Some of my other favorite chocolate dessert recipes are these black bean avocado brownies and Oatmeal Raisin Chocolate Chip Cookie Skillet drizzled with chocolate! mmmm…

chocolate mousse made with medjool dates in a white bowl topped with raspberries
easy and fun to make festive for the holidays!

I hope you love this one!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.87 from 15 reviews

Vegan Chocolate Mousse

Prep: 5 minutes
3 hours
Cook: 5 minutes
Total: 10 minutes
Servings: 8 servings
Vegan Chocolate Mousse is made with coconut milk and it is creamy, smooth and delicious topped with fresh berries!

Ingredients

  • 15-20 Medjool dates, pitted and chopped* ((1, 12 oz. box is usually what I use!))
  • 1, (13.5 oz)can coconut milk, unsweetened (or 1 cup coconut cream)
  • 3/4 cup water, filtered plus more as needed
  • 1/2 cup cocoa powder, unsweetened
  • 1/2 cup vegan chocolate chips
  • 2 tsp. coconut oil
  • pinch of salt

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • First, you will need to place the canned coconut milk in the fridge for 2-3 hours or overnight for the coconut milk to solidify into coconut cream. Then, we will use the coconut cream for the mousse and discard the remaining liquid in the can (or you can use it in this recipe instead of the filtered water!).
  • In a powerful blender or food processor, blend the dates, full fat coconut cream and water (or leftover coconut milk from the can) together for 1-2 min.
  • Then, in a microwave safe bowl melt the chocolate chips and coconut oil. I cover with a paper plate and heat for 1 minute, stir, and then heat for another 30 seconds. It should be melted at this point!
  • Pour the melted chocolate and cocoa powder into the blender and mix until smooth. You may need to add additional water (~2-4 Tablespoons) to achieve a smooth consistency, using a rubber spatula to stir the mousse to get everything incorporated as needed.
  • Pour the mousse into individual serving dishes and place in fridge for 1 hour (or if you're like me and can't wait, you can sneak a few bites!)
  • Enjoy with fresh berries or make it into a parfait layered with mousse, fresh berries (or cherries if in season) and coconut cream on top.

Video

Notes

  • Make sure the coconut milk has been chilled in the fridge for 1-2 hours (or longer for best results). The coconut needs to solidify so you can use the full fat coconut cream bliss. The full fat cream will separate from the water and you will use the full fat cream, not the water.
  • *Soften the dates if they feel stiff by submerging them in a bowl of water for 10-15 minutes. If your dates are super fresh you won’t have to do this step. Also, remove the pits if not already pitted.

Nutrition Information

Serving: 1serving, Calories: 179kcal (9%), Carbohydrates: 40g (13%), Protein: 2g (4%), Fat: 4g (6%), Saturated Fat: 3g (19%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 1mg, Potassium: 368mg (11%), Fiber: 5g (21%), Sugar: 33g (37%), Vitamin A: 67IU (1%), Vitamin C: 1mg (1%), Calcium: 43mg (4%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Texas Mom

Super quick and easy – so delicious- I cheated and bought the pitted 12oz box of dates – but no other subs needed- thanks for a great recipe!

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Eden | Sweet Tea and Thyme

I’ve been dabbling in vegan desserts lately, and this was next on my list. DELICIOUS! It’s amazing how sweet those dates are!

Krissy Allori

I love how versatile dates are. Thanks for sharing this recipe.

Andrea Metlika

This looks absolutely scrumptious! I can’t wait to try this.

Suzy

I bet the flavor is out of this world! It looks so creamy and rich, love it!

Liz

This looks so creamy and delicious! I can’t believe it’s vegan!