This recipe for Coconut Cream Vegan Chocolate Mousse is a sweet treat that won’t derail your progress following The Myers Way®! It’s dairy-free, sweetened with dates, and super easy to make in your food processor. The mousse is delicious on its own, and you can also use it as a frosting for your favorite gluten-free cake. Either way, Coconut cream Vegan Chocolate Mousse is a beautiful dessert that can be topped with fresh berries and coconut milk whipped cream. It’s a healthy indulgence your family will love!
You won’t feel guilty indulging in this decadent treat that’s free of the refined sugar, eggs, and heavy cream found in traditional chocolate mousse recipes. This recipe is made with just 4 simple ingredients, and it’s a fantastic way to curb chocolate cravings!
Is this chocolate mousse actually healthy?
It sure is! This vegan chocolate mousse includes just 4 ingredients: cacao powder, coconut milk, coconut butter, and dates. Combined in a food processor, these ingredients make a rich chocolate mousse that’s The Myers Way® approved. Here’s a few benefits of each ingredient:
Cacao powder
This powder is packed with powerful antioxidants known as polyphenols. Polyphenols have been shown to reduce inflammation, lower cholesterol, and help support balanced blood sugar.
Coconut Cream & Coconut Butter
Lauric acid found in coconut is thought to support healthy immune function, while medium chain triglycerides provide a quick source of energy because they’re absorbed quickly into your bloodstream. Be sure to purchase your coconut cream in a BPA free can.
Dates
This fruit is a natural sweetener which also provides a creamy texture to this smooth dessert. They’re high in potassium, magnesium, and fiber, are a good source of antioxidants, and don’t negatively impact blood sugar levels.
How to make vegan chocolate mousse:
Make sure your dates are pitted and add throw all the ingredients into a food processor or blender. Turn your processor on high to combine ingredients into a thick and rich chocolatey base.
Portion it out into 3-4 servings and store in the refrigerator for 30 minutes to firm up. Serve as is, or dress it up with some freshly blueberries or raspberries for an extra antioxidant punch.
You don’t want to miss this recipe! It’s simple, creamy, rich, and delicious.
Coconut Cream Vegan Chocolate Mousse
Course:
Servings
4 bowls
Ingredients
- 1 1/2 cup 360.00 ml coconut cream refrigerated for at least 8 hours
- 2/3 cup 160.00 ml pitted deglet dates (or 12 pitted deglet dates)
- 2 Tbsp 29.57 ml cacao powder
- 2 Tbsp 29.57 ml coconut butter
Instructions
- Be sure your dates are pitted. This recipe was tested with deglet dates, so if you are using another variety like medjool, you’ll want to be sure to measure them using a cup and not by quantity as they’re different sizes.
- Add all ingredients to a blender or food processor, and blend until smooth.
- Spoon into 4 small bowls and place in the fridge for about 10 minutes to firm up. Option to dress it up by adding whipped coconut cream and fresh berries.
