If you have a heatproof food processor bowl you can make this entire recipe in only one bowl!
Put the chopped, 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).
Add ½ Cup hot water to cover the dates. Boil the water before you measure it.
Add the chopped chocolate to the dates and hot water, pressing the chocolate into the water with a rubber spatula so that it melts
Let the dates, water, and chocolate sit for 5 minutes.
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
Use a rubber spatula to scrape down the sides of the bowl if necessary
Continue to blend until you have a well combined paste
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
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
Pour the mousse into serving cups – the mousse will be a little runny at this point and it will thicken in the fridge
Refrigerate for at least 30 minutes before serving
Add toppings of your choice (we love pecans and cacao nibs) and serve!