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Creamy Vegan Chocolate Mousse

With just 5 simple ingredients, this vegan chocolate mousse is sure to be a hit in your house or party, especially because of the decadent taste and the fact that the cooking time is less than 15 minutes!
Prep Time10 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 4
Author: Uma Raghupathi

Ingredients

  • 1 ¼ cup coconut cream canned organic coconut milk refrigerated
  • 1 ½ cup dates paste 25 Medjool dates
  • 4 tablespoon cocoa powder
  • 2 tablespoon gluten-free bread powdered optional
  • 1 teaspoon Vanilla extract
  • 2 tablespoon Coconut whipped cream optional

Instructions

  • Soak Medjool dates or any other pitted dates in warm water for 20 minutes.
  • Meanwhile, toast the gluten-free bread and blend them to a make your own breadcrumbs.
  • Blend the dates with ½ cup water to get 1 ½ cup of date paste.
  • Mix the coconut cream (coconut milk's top of the layer) and dates paste in a bowl and whisk until creamy.
  • Add cocoa powder, bread powder, and vanilla extract. Whisk again until you get a creamy texture.
  • Add coconut whipped cream and gently mix with a spatula.
  • Refrigerate the bowl of mousse for 2- 4 hours.

Notes

I used just the top layer of cream from canned coconut milk(refrigerated) to get the right texture. If you do not find Medjool dates, you might have to add a few sweeteners like maple syrup or agave nectar.