Vegan Chocolate Mousse

My Vegan Chocolate Mousse is made with coconut cream, medjool dates, cocoa powder, and melted chocolate. This healthier alternative harnesses the natural sweetness of the dates, providing a satisfying sweetness without the need for added sugars or heavy cream. It delivers a rich chocolatey experience with every spoonful, marrying decadence with wholesome ingredients!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings servings

Calories 179kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Powerful blender

Ingredients

15-20 fresh 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

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.
15-20 fresh medjool dates, pitted and chopped*, 1, (13.5 oz.) can coconut milk, unsweetened, 3/4 cup water, filtered plus more as needed
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!
1/2 cup vegan chocolate chips, 2 tsp. coconut oil
Pour the melted chocolate, cocoa powder, and pinch of salt into the blender and mix until smooth. You can add a splash of vanilla extract here too, if preferred. You may also 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.
1/2 cup cocoa powder, unsweetened, pinch of salt
Divide 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