4 Ingredient Chocolate Mousse (vegan, in a good way)


Rich coconut cream is sweetened with dates, and flavored with cocoa powder and melted chocolate. These scrumptious ingredients combine to make a rich chocolate mousse. Topped with whipped coconut cream, this naturally sweetened dessert is delicious (and dairy-free and egg-free!). Plus, who wouldn’t love the simplicity of it?

This would make a perfect Valentine’s treat. The following recipe and pictures are from a friend and sort of sister-in-law (her brother is married to my sister). ;-) She is beautiful inside and out, and loves beautiful food too. And you have to love her beautiful photography!

Dairy Free, Four Ingredient Chocolate Mousse

Adapted from this recipe.

  • 1 can full fat coconut milk
  •  1 cup dates, pitted
  •  1 teaspoon vanilla (use gluten-free vanilla, if needed)
  • 5 oz, 85% dark chocolate (I used this brand. Make sure you use a gluten-free, dairy-free brand, if needed)

1. Let the coconut milk sit in a cool place overnight to let the cream and water
separate.

2.Scoop the cream off the top of the can of coconut milk, place it in a food
processor, with the dates. Process until smooth.

3.Press the coconut milk date mixture though a fine mesh sieve into a mixing bowl, to remove any date skins for a smooth texture.

4. Melt the chocolate over low heat. Add the vanilla, and melted chocolate to the
coconut milk mixture and mix to combine. Spoon the finished mousse into small ramekins (about 2). Chill until firm. Before serving, top with the following whipped coconut milk, and a square of dark chocolate (or chocolate shavings).

Whipped Coconut Milk

  • 1/2 cup coconut cream (scooped off the top of a chilled full fat coconut milk)
  • 2 tablespoons honey
  • 1/2 teaspoon vanilla

Whip everything together until smooth (but don’t process too long, as it will start to lose its fluff).

Hello!

Allow me to introduce myself. My name is Madey Edlin, I am 18 years old, I live about an hour outside of Portland. My number one passion is cooking. I never remember a time when I wasn’t in the kitchen trying a new recipe or inventing something new. I am a
photographer and aspiring food stylist. I am in the process of writing a cookbook on the subject of sweet treats and coffee, it should be coming out in the next few months. I have had a food blog for about 3 years, it’s a great joy to have an outlet where I can
show my recipes and food photography). If I could bypass college, and a “real job” I would spend my days in the kitchen, cooking, taking pictures, and writing recipes. I am honored to be a guest blogger for The Nourishing Gourmet, I hope you enjoy this recipe. Remember that nothing in set in stone in the kitchen, invent, be inspired, and have fun!

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I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

Comments

  1. Chris says

    Hi , I tried this using a tin of coconut cream and it is delicious. The chilled tin separated into 3 layers,a watery milk, thick cream and a very solid white oil. Can you tell me what I could use the oil for?
    I thought I could substitute it when cooking stir fry.

  2. says

    Looks good. FYI most vegan’s do not eat honey….I have substituted maple syrup and it is even more delicious in my book, and keeps the vegans smiling:~))

  3. D =) says

    Hello, Madey.
    I just made this tonight for my mother-in-law’s 70th birthday luncheon tomorrow. Judging by my children’s clamor for 2nd & 3rd spoons of a taste test, it will be a big hit. ;) Dairy-free & refined sweetener-free dessert will be a real treat for her. I only made the mousse, not the creme…and I used raw cacao powder instead of a chocolate bar (it was still plenty sweet to us, but we use very little sweetener these days). After straining out the dates, I scooped the mousse into cute little 4-oz. ball canning jars to store overnight in the fridge…I can serve it in the same tomorrow! I saved the mousse-y dates, too…just jarred those separately. Surely someone will eat those.. ;) It seems like it would travel well in an insulated tote.
    Thanks so much for sharing this!
    D =)

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