Instructions

1. Refrigerate your cans of coconut cream overnight. Then scoop out only the hardened cream that has risen to the top. (See notes). 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.
2. Add the pitted medjool dates to your food processor along with the unsweetened cocoa powder and process.
3. 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.
4. 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.
5. 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.
6. Place the mousse into a strainer over a bowl and strain it quickly so that you get a really smooth mousse.
7. Transfer to four ramekins and smooth the tops down with the back of a spoon. Place into the fridge to set.