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Hi.

Welcome! I’m Suzanne, the author and photographer of this blog. I hope what you find here informs and inspires you, and brings beauty and calm to your day.

Naturally sweetened chocolate mousse, vegan

Naturally sweetened chocolate mousse, vegan

 naturally sweetened chocolate mousse, vegan

We need sweetness in our lives and, from time to time, in our mouths.

This past week I was blessed with sweetness and reminded of life’s little pleasures by way of this dessert - a naturally sweetened chocolate mousse that happens to be vegan. It requires only six ingredients and is easy to make.

The sweetness comes from dates and is balanced with creamy coconut milk, cocoa butter, dark cocoa powder, vanilla and sea salt.

 naturally sweetened chocolate mousse
 naturally sweetened chocolate mousse
 naturally sweetened chocolate mousse
 naturally sweetened chocolate mousse

This is a recipe you can gently play with. Adjust as needed. I find nine dates to be my sweet spot but you may stop at six. Add more cocoa powder for a deeper chocolate flavour or add more sea salt.

Make this dessert a treat for your eyes as well as your tastebuds by serving in pretty glasses.

Original recipe here.

 naturally sweetened chocolate mousee, vegan
 naturally sweetened chocolate mousse

Naturally sweetened chocolate mousse, vegan

Serves 6

    1/2 cup + 1 tbsp unsweetened cocoa powder

      3/4 cup chopped cocoa butter (or bittersweet/dark chocolate)

        Pinch sea salt

          1 14-ounce can full-fat coconut milk, divided.

            1 tsp pure vanilla extract or cut in half lengthwise one 2 inch piece of a vanilla bean pod, scrape out the seeds and add directly. 

            6-9 soft medjool dates, pitted. If you don’t have dates you could use maple syrup but mousse will be thinner.

            In a small saucepan combine cocoa powder, cocoa butter (or bittersweet/ dark chocolate), salt and 3/4 cup coconut milk. 

            Warm over medium-low heat and whisk to combine.

            Once mixture is melted add remaining coconut milk and whisk to combine. 

            Remove from heat and add vanilla.

            Transfer the mixture to a blender. 

            Add dates, one at a time. Taste after five or six dates. If needed, add more dates and blend on high until creamy and smooth. At this time, you could also add other flavours such as peppermint oil or a scoop of peanut butter.

            Pour directly into serving glasses or transfer to a bowl and cover.

            Refrigerate until thickened and firm, at least 4 hours.

            To serve, enjoy as is or divide between serving glasses and add toppings of your choice. I topped mine with coconut whipped cream, raspberries and sliced strawberries.

            Store leftovers covered in the refrigerator up to 5 days.

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