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, you can use the coconut cream for the mousse and discard the remaining liquid in the can (or save it for another culinary use).
In a powerful blender or food processor, blend the dates, full fat coconut cream and water together for 1-2 min.
Then, in a microwave safe bowl melt the chocolate chips and coconut oil together. 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 water (2-4 Tablespoons) to achieve a smooth consistency.
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.