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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Beautiful chocolaty goodness! Not all coconut milk separates in the can, what brand do you recommend that is in a BPA free can?
Native Forest coconut milk is BPA free: http://www.treehugger.com/green-food/7-companies-you-can-trust-to-use-bpa-free-cans.html
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! 😉
Lovely, lovely, lovely!!! The chocolate mousse, the photography and the young, beautiful guest blogger!!
Thanks so much for this recipe!
Jen
Wow!!! That looks fabulous!!! Can’t wait to try it! 😀
Wonderful! What brand of coconut milk did you use? Many now have something added so it will NOT separate.
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
Beautiful – thanks for the allergy-friendly treat.
*coconut
Beautiful Blog! Beautiful Dog!
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?
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.
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:~))
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 =)
Yay! So glad you made it! 🙂
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!
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?
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 –
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!!!
Can I use RAW CACAO powder? I would love to do this for my LO
Thanks