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

January 29, 2013 by KimiHarris 20 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*


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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  • Bio
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KimiHarris

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!

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Filed Under: Dairy Free, Desserts, Gluten Free, Vegan, Vegetarian

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Reader Interactions

Comments

  1. krystal

    January 29, 2013 at 5:20 pm

    Beautiful chocolaty goodness! Not all coconut milk separates in the can, what brand do you recommend that is in a BPA free can?

    Reply
    • Lisa

      January 31, 2013 at 1:29 pm

      Native Forest coconut milk is BPA free: http://www.treehugger.com/green-food/7-companies-you-can-trust-to-use-bpa-free-cans.html

      Reply
  2. Katie@ Nourishing Simplicity

    January 29, 2013 at 5:28 pm

    This looks and sounds absolutely divine! I haven’t made coconut chocolate mousse in a long time. I love the Green and Blacks on top! 😉

    Reply
  3. Jen | my BIG FAT grain free life

    January 29, 2013 at 5:39 pm

    Lovely, lovely, lovely!!! The chocolate mousse, the photography and the young, beautiful guest blogger!!

    Thanks so much for this recipe!

    Jen

    Reply
  4. Susan

    January 29, 2013 at 5:57 pm

    Wow!!! That looks fabulous!!! Can’t wait to try it! 😀

    Reply
  5. SarahB

    January 29, 2013 at 6:06 pm

    Wonderful! What brand of coconut milk did you use? Many now have something added so it will NOT separate.

    Reply
    • Madey Edlin

      February 7, 2013 at 1:44 pm

      Hello! I used Nature’s Value cocoanut milk. The cocoanut milk should be the canned full-fat version 🙂

      http://www.amazon.com/Natural-Value-Coconut-13-5-Ounce-Containers/dp/B000LKVIEG

      Reply
  6. Danielle B.

    January 29, 2013 at 7:14 pm

    Beautiful – thanks for the allergy-friendly treat.

    Reply
  7. sophie

    January 30, 2013 at 5:00 am

    *coconut

    Reply
  8. Natali

    January 30, 2013 at 7:17 am

    Beautiful Blog! Beautiful Dog!

    Reply
  9. Karen

    January 30, 2013 at 7:50 am

    This looks yummy! I am going to have to try it, I imagine it to be so rich and creamy. Have you tried Avocado Chocolate Pudding?

    Reply
  10. Chris

    February 2, 2013 at 5:55 pm

    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.

    Reply
  11. Annie

    February 3, 2013 at 7:58 am

    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:~))

    Reply
  12. D =)

    February 5, 2013 at 3:17 pm

    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 =)

    Reply
    • Madey Edlin

      February 7, 2013 at 1:41 pm

      Yay! So glad you made it! 🙂

      Reply
  13. NeoHomesteading

    February 8, 2013 at 7:02 am

    This sounds great! I make avocado/banana chocolate mousse sometimes, its never much of a hit with the kids. This sounds healthy and kid approved!

    Reply
  14. Kristen @ The Vegan Weirdos Next Door

    February 9, 2014 at 8:10 pm

    Hi – this looks delish, but honey is NOT vegan. I’m going to give this a try with bee free honee or maple syrup. Also, I have to ask, what does “vegan, in a good way” mean?

    Reply
  15. lorraine

    January 3, 2015 at 5:40 am

    The recipe looks lovely – simple and healthy. It would be so helpful if you could add a print option for recipes on your webpage. I prefer paper copies of recipes –

    Reply
  16. Kristie

    March 30, 2015 at 9:21 pm

    just want to make sure before I do it, the dates get mixed with the cream not the milk right? If so, what do you do with the left over milk in the can? Excited to try it!!!

    Reply
  17. Adriana

    January 13, 2016 at 5:24 pm

    Can I use RAW CACAO powder? I would love to do this for my LO

    Thanks

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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