I’m still in mint chocolate mode from the holidays, but because I’m avoiding sugar I had to get a little creative in order to get my fix. I stumbled across this no sugar added Chocolate Mousse from Vegan Magic and made it immediately. I loved it so much, I decided to make a mint chocolate version.
Now I’m not typically a huge fan of process photos, but I think they’re helpful for this recipe.
You want to start with a fully chilled can of full fat coconut milk. When coconut milk (canned, not the kind in a carton) is chilled, the coconut cream rises to the top, leaving the coconut water at the bottom. Simply flip the can upside down, open, pour off the coconut water, and you’re left with creamy, thick, delicious coconut cream:
Scrape the coconut cream into a high speed blender or food processor…
… along with some plump Medjool dates,
and blend/process until the mixture looks like this:
Then add cocoa powder, peppermint extract, salt, and non dairy milk until the mixture is perfectly smooth and silky like this:
The blended mousse has the texture of pudding straight from the blender, but if you chill it again (yes, there’s a lot of hands-off time required for this recipe), the mousse sets up nicely and becomes thick while retaining its lightness.
A small serving is definitely enough to satisfy a chocolate craving. I like using tiny cocktail spoons in order to stretch out the time it takes to savor a little cup of this rich mousse.
If you’re not a mint chocolate fan, you can stick with the original recipe or even add one or two teaspoons of instant espresso powder for a mocha version.
Dates for the win, yet again!
(adapted from Vegan Magic)
Prep Time: 10 minutes
Cook Time: 0 minutes
Keywords: blender dessert vegan sugar-free pudding
- 1 can full fat coconut milk, refrigerated overnight or for at least 8 hours (the coconut cream will separate from the coconut water and rise to the top of the can)
- 1/2 cup tightly packed pitted soft Medjool dates (for me this was 5 large dates)
- 6 Tbsp unsweetened cocoa powder
- 1/2 – 1 tsp pure peppermint extract (I used 1 tsp and the mousse was very pepperminty)
- tiny pinch Kosher salt
- non-dairy milk to thin, about 3-6 Tbsp (the more liquid you use, the less mousse-like the final consistency will be)
Without shaking the can of fully chilled coconut milk, carefully turn it upside down and open the can using a can opener. Pour the coconut water into a bowl; reserve for another use.
Scoop out the solidified coconut cream and spoon into a high speed blender or food processor*. Add in the pitted dates and blend/process until fairly smooth. Add in the remaining ingredients and blend/process until perfectly smooth, scraping down the sides of the blender or food processor bowl as necessary, and adding the non-dairy milk, one tablespoon at a time, until desired consistency is reached.
Divide the mixture between two or three small bowls, cups, or ramekins, cover with plastic wrap, and chill for at least 2 hours in the refrigerator before serving (the mousse will continue to thicken the longer it sits in the fridge).
*NOTE: if you are using a food processor, you might want to soak the pitted dates in warm water for 2 hours prior to processing to achieve a smoother texture.