Featured

Whole 30 Chocolate Mousse

My Favorite Recipes

chocolate mousseIngredients:

4 servings

1 can (400 ml) creamy coconut milk
5 Tb (1/3 cup) cocoa powder
1 cup (tightly packed) soft dried dates (18 in this case)
a few drops of vanilla extract

Directions:

Refrigerate the can of coconut milk overnight to solidify and separate. Carefully turn it upside down, open and discard the transparent liquid.

If the dates aren’t soft enough to pit and halve cut in half, place them for a few minutes in warm water until they start to soften, then drain and chop. Place them in a the blender, add 2 rounded Tb coconut milk and blend on high.

For a smooth texture you need to strain the paste and then mix in the rest. You need a large strainer with very small holes to trap those bits of date skin. Mixed the date paste with only half of the coconut milk, strained, then added the rest…

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