In life, it seems there are two sorts of people: chocoholics and everyone else. You may have figured out from the title of this post which camp I belong to.
Unfortunately, while I would love to incorporate chocolate into every meal and snack, I realize that this may not be the healthiest option. Wouldn’t want to end up with Chocolate Fever or something, right?
Enter this healthy and delicious chocolate mousse recipe. On top of being good for you, this is easy to make and won’t leave you craving junkier alternatives, like some healthier recipes do. This is truly a substitute for regular chocolate mousse!
The original recipe comes from Adriana of the fabulous vegan blog, Vegan Magic. Adriana combines coconut cream, dates, cocoa and vanilla for a simple yet satisfying dessert.
It is such a great recipe as is, but we have found our own favourite version with a few slight modifications. The original suggests you strain your puréed dates for a smoother consistency, but I find that step unnecessary. Yes, you may end up with small bits of date purée, but I don’t mind it one bit. If you are looking to make this as smooth as a traditional mousse, then please include this step and strain the date purée before adding anything to it. As well, we found the original recipe to be a bit too sweet for our tastes. We prefer to halve the amount of dates, opting to use only 1/2 cup of dates instead of the original 1 cup. I have also made this with dried Turkish apricots before, so that is an option if you don’t have dates at home. I also use a bit less cocoa than the original recipe calls for.
In terms of the coconut cream, note that this is not the same as coconut milk. If you have trouble locating coconut cream, I have made this with coconut milk before but make sure to choose a full fat coconut milk and keep the can in the refrigerator until ready to make the dessert. It will be more of a thick pudding than a mousse with the coconut milk, but it’s still delicious. Make sure to refrigerate the coconut cream and discard the clear watery liquid at the bottom of the can. I find the Trader Joe’s brand of coconut cream to be quite thick and not have a lot of this liquid, so I just use the entire contents of the can. If your cream doesn’t seem this thick, drain it into a bowl before scooping the cream out. (In addition to the Trader Joe’s brand, I know that Blue Monkey, Earth’s Choice, and Asian Home Gourmet all sell coconut cream as well. I have only ever used the Trader Joe’s product, which is rich and creamy – just as it should be. If you try out another brand, I’d love to know how the quality was!)
Serving suggestions: sprinkle with raspberries, pistachios, cashews, coconut chips or cocao nibs.
Healthy Chocolate Mousse
(Adapted from: Adriana Chirea of Vegan Magic)
1 can coconut cream, refrigerated
1/2 cup of dried, pitted dates
4 tbsp cocoa powder
1.5 tsp vanilla
5 tbsp water
1. Purée the dates, water and vanilla in a food processor or strong blender.
2. Pour the date mixture into a bowl and add the cocoa powder and coconut cream by the spoonful, in turns (or add it all at once and have a storm cloud of cocoa) until incorporated.
Tip: if you are having a hard time mixing this well, you can mix it in the blender or use a potato masher to blend it all together by hand!
Store in the fridge and consume within 3 days.