This delicious vegan chocolate mousse is made with dates and coconut cream for a wonderfully rich and smooth mousse. Super easy with only 3 ingredients!
This 3-ingredient vegan chocolate mousse is simply fabulous.
It’s smooth and chocolatey and sweetened with dates so you can even call it healthy chocolate mousse. And there’s no avocado or aquafaba anywhere to be seen.
But this is just a really simple recipe that tastes amazing.
The Coconut Cream
Part One of this recipe is the coconut cream. The night before you’d like to make mousse you’ll need to place two cans of coconut cream in the fridge to chill overnight. I usually just have a few cans of coconut cream permanently living in the fridge so that any time a dessert craving hits I am prepared!
After a night of chilling in the fridge the cream will have separated from the water and you just scoop out the cream from the top of the can leaving the water behind. Sometimes the separated cream will harden at the top of the can, and sometimes it will still be soft, but still separated.
When I made this mousse, the cans of coconut cream I was using didn’t harden at the top, the cream was still soft, but nonetheless it separated so I was able to scoop off the cream section and leave the watery part behind.
So once you have the separated coconut cream, you are ready to make your mousse!
How To Make Vegan Chocolate Mousse
- Add pitted medjool dates to your food processor along with unsweetened cocoa powder and process.
- At first it will form a big ball of toffee and then as you continue to process it will gradually start to stick to the sides. You can also stop the processor and break up the big ball of toffee with your hands and then process again.
- When there is more stuck to the sides than in a ball, stop the processor and scrape down the sides with a spatula and then start it up again.
- Now while the processor is running, gradually add in the coconut cream, a little at a time. Stop regularly and scrape down the sides and process again. Add in more of the coconut cream a little at a time until you have used all the coconut cream and you have a rich thick chocolate.
- Now transfer the mousse to a strainer over a bowl and strain it quickly to get rid of the date skins so that you are left with a totally smooth creamy mousse.
- Transfer your mousse to four ramekins and smooth the tops with the back of a spoon. Place into the fridge for a few hours (2-3) to set.
Soft pitted medjool dates: Soft medjool dates are the best to use because they process much more easily. If your dates are hard and dry it will make them very difficult to process. You can heat them in the microwave to soften them but it will still be tough. If your dates are soft and pliable at the start, then this is the best way forward.
Take your time: Even if your dates are soft, it can still take a good fifteen minutes to process this mousse through all the stages. So be patient with that.
Strain it: Straining it through a regular strainer is really crucial to getting that perfectly smooth creamy texture. This is because dates, as wonderful as they are, have date skins that make the texture less than smooth. But once strained, you have fluffy, perfectly smooth mousse.
How To Serve Vegan Chocolate Mousse
You can serve this as is, with no embellishments. However it’s also wonderful served with some whipped coconut cream and vegan chocolate shavings on top!
Storing and Freezing
Store your chocolate mousse in the fridge (covered) and enjoy within 5 days. It is also freezer friendly if you’d like to freeze it. It doesn’t freeze solid in the fridge, so it’s edible straight out of the freezer but the texture does become ‘too’ firm to be great for mousse. So it’s best if you place it back in the fridge to thaw before enjoying.
More Delicious Vegan Chocolate Desserts!
- Vegan Chocolate Pie
- Vegan Chocolate Truffles
- Vegan Chocolate Brownies
- Homemade Vegan Chocolate
- Vegan Chocolate Sauce
- Dairy-Free Chocolate Cake
Vegan Chocolate Mousse
- Refrigerate your cans of coconut cream overnight. Then scoop out only the hardened cream that has risen to the top. If your coconut cream has not hardened at the top and is still soft, but has separated then this is fine too. Just scoop off the cream, leaving the watery part at the bottom of the can.
- Add the pitted medjool dates to your food processor along with the unsweetened cocoa powder and process.
- It will form a big ball of toffee and then as you continue to process it will gradually start to break up and stick to the sides. You can also stop the processor and break up the big ball of toffee with your hands and then process again.
- When there is more stuck to the sides than there is in a ball, stop the processor and scrape down the sides with a spatula and then process again.
- While the processor is running, gradually add in the coconut cream, a little at a time. Stop regularly and scrape down the sides and then process again. Add in more of the coconut cream a little at a time until you have used all the coconut cream and you have a rich thick chocolate.
- Place the mousse into a strainer over a bowl and strain it quickly so that you get a really smooth mousse.
- Transfer to four ramekins and smooth the tops down with the back of a spoon. Place into the fridge to set.
- Your dates must be really soft and pliable otherwise it becomes too difficult to process them. You can heat them briefly in the microwave to soften, but it's better if they're soft to start with.
- Nutritional information is for mousse only and doesn't include any extra toppings.
- This recipe was first published in March 2018, now updated with new process photos and text.