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Vegan Chocolate Mousse

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

Ingredients

  • 15-20 Medjool dates, pitted (soft preferred)
  • 1 13.5oz can Coconut milk, unsweetened or 1 cup coconut cream
  • 3/4 cup water, filtered
  • 1/3 cup cocoa powder, unsweetened
  • 1/3 cup vegan chocolate chips
  • 1/2 Tbsp coconut oil

Instructions

  • First, you will need to put your 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, you will blend your dates, full fat coconut cream and water together. 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! Add in the melted chocolate and cocoa powder into the blender and mix until smooth. You may need to add water (2-4 Tablespoons) to get it to blend and smooth out.
  • Pour the smooth 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, then fresh berries (or cherries if in season) and coconut cream on top.

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