vegan dark chocolate mousse

A mousse that is smooth, chocolatey and completely free of refined sugars – let me at it!

My husband, the life coach and fitness trainer, is taking his personal fitness to the next level by removing refined sugars {namely cakes, cookies, ice cream candy} from his life. Focusing on team wins is one of our relationship values so I’ve also cut out refined sugars in solidarity. 

I feel great but my raging choco-holic within has been especially vocal, leading to day dreams of fruit-sweetened desserts. Since dates and cocoa are such a great combination, I experimented with ways to combine the pureed dates with unsweetened chocolate to create numerous chocolate dessert alternatives. 

This vegan chocolate mousse was tested 11 times to achieve the best flavor with the smallest amount of effort {and the least amount of dirty dishes!}. My first attempts at this recipe required a food processor to create the date paste and a standing mixer to whip up the coconut cream and combine the chocolate ingredients. This created too many dishes and resulted in a lumpy mousse.

Wanting to cut down on clean up, I tested this recipe using only a food processor and it worked! Not only did it save the use of a stand mixer, the dates and cacao powder blended together really well and created a smoother consistency! Letting the food processor run a little longer lead to the airy mousse consistency I was after and refrigerating the dessert before serving became a crucial step to achieving the optimal flavor and texture. 

I wanted to increase the chocolate flavor so I made a few batches swapping {more processed and designed for baking} cocoa powder in place of the raw cacao powder. The chocolate flavor was deeper but I really wanted to preserve the health benefits of the raw cacao powder. My final test included keeping the raw cacao for numerous health benefits and adding the slightest amount of unsweetened chocolate to deepen the cocoa flavor. Success! The unsweetened chocolate had the added benefit of cocoa butter which resulted in a creamier consistency.

This {now perfected dessert recipe} has become a staple in our home and we love serving it to unsuspecting guests who think they are eating real {refined sugar added} chocolate mousse!  

I’ve done the testing {and re-testing} so you can take this recipe to the bank kitchen and enjoy the yummy treat without any of the hassle! 

vegan dark chocolate mousse
Author: 
Recipe type: healthy desserts
 
A delicious chocolate mousse that is refined-sugar free and full of amazing chocolate flavor!
Ingredients
  • 7.5 oz medjool dates (pits removed) about 10 dates
  • ½ hot water
  • 1 ounce unsweetened chocolate (chopped) -note: omitting this ingredient might result in a grainy consistency
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 1 Tbsp raw cacao powder
  • 1 14-oz can full fat coconut cream (refrigerate the unopened, unshaken can overnight)
  • Optional topping options: cacao nibs, nuts, coconut flakes, goji berries
Instructions
  1. If you have a heatproof food processor bowl you can make this entire recipe in only one bowl!
  2. Drop 10 pitted medjool dates in a heatproof food processor bowl or in a glass bowl (if you’re worried that your food processor bowl might crack with heat).
  3. Add ½ Cup hot water to cover the dates. Boil the water before you measure it.
  4. Add the chopped chocolate to the dates and hot water, pressing the chocolate into the water with a rubber spatula so that it melts
  5. Let the dates, water, and chocolate sit for 5 minutes.
  6. Add vanilla extract, salt, and cacao powder to the dates and chocolate and blend in the food processor for 30 seconds or until fully combined
  7. Use a rubber spatula to scrape down the sides of the bowl if necessary
  8. Continue to blend until you have a well combined paste
  9. Scoop out the solid part of the coconut cream (this should be on top of any liquid since you refrigerated the can) to the food processor and blend for 10 seconds at a time - stopping every 10 seconds to scrape down the sides of the bowl
  10. Do NOT over mix once you've added the coconut cream - you should only run the food processor for 1-2minutes or the cream will curdle
  11. Pour the mousse into serving cups - the mousse will be a little runny at this point and it will thicken in the fridge
  12. Refrigerate for at least 30 minutes before serving
  13. Add toppings of your choice (we love pecans and cacao nibs) and serve!

 

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