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