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Ingredients
- 1 can full fat coconut milk
- 1 cup dates, pitted
- 1 teaspoon vanilla (use gluten-free vanilla, if needed)
- 5 oz, 85% dark chocolate (I used this brand. Make sure you use a gluten-free, dairy-free brand, if needed)
Preparation
Step 1
1. Let the coconut milk sit in a cool place overnight to let the cream and water
separate.
2.Scoop the cream off the top of the can of coconut milk, place it in a food
processor, with the dates. Process until smooth.
3.Press the coconut milk date mixture though a fine mesh sieve into a mixing bowl, to remove any date skins for a smooth texture.
4. Melt the chocolate over low heat. Add the vanilla, and melted chocolate to the
coconut milk mixture and mix to combine. Spoon the finished mousse into small ramekins (about 2). Chill until firm. Before serving, top with the following whipped coconut milk, and a square of dark chocolate (or chocolate shavings).
Whipped Coconut Milk
1/2 cup coconut cream (scooped off the top of a chilled full fat coconut milk)
2 tablespoons honey
1/2 teaspoon vanilla
Whip everything together until smooth (but don’t process too long, as it will start to lose its fluff).