Source: Vegan Magic blog
Taste: 5 (out of 5)
Difficulty: 2 (out of 5)
- 1 can (400 ml) creamy coconut cream (at least 75% fat, make sure the texture is very smooth) (1320 cal)
- 5 tbsp (1/3 cup) cocoa powder (60 cal)
- 1 cup (tightly packed) soft dried dates (18 in this case) (1200 cal)
- a few drops of vanilla extract
Total: 2 cups, 8 servings, 2580 cal, 320 cal/serving
1. Refrigerate the can of coconut cream overnight to solidify and separate. Carefully turn it upside down, open and discard the transparent liquid (or reserve it to add in a smoothie or curry).
2. Peel the dates. This will be the most time-consuming part, and is best done while watching your favorite TV show.
3. Place the dates with 2 rounded tbsp of coconut cream and blend on high.
4. Add the remaining coconut milk and cocoa powder and blend together until smooth, then finally add the vanilla (or your preferred flavoring).
5. Can be served with whipped cream or whipped coconut cream.
- Since I saw this recipe for the first time I've made it twice, which means a lot, given how busy it's been for me. And it's because the recipe is amazingly delicious and amazingly simple.
- The first time I did not peel the dates, as suggested in the original recipes, and had 2 versions of this mousse: the non strained one with small pieces of date skin and the strained one. Both tasted great, but the silky texture of the strained one made it truly incredible and moussey. The problem was, I really hated straining. I find it extremely time consuming and probably I am doing it in the least efficient way. So the second time I decided to peel the dates upfront. It takes a lot of time but it is less strenuous than straining, and can be done while watching TV or talking about existential questions. And with the peeled dates and a powerful blender, you will have the best mousse ever in 3 minutes.