Author Notes: This chocolate mousse ticks a lot of boxes - it's sugar free, gluten free, vegan and - most importantly - delicious! Only four ingredients, this is definitely one to try! —Teresa Ulyate
tightly packed cup chopped pitted dates (about 200g)
x 400ml can coconut cream, left in the fridge overnight
tablespoons cocoa powder
teaspoon vanilla extract
- Pop the dates in a small bowl and cover with one cup (250ml) of boiling water. Leave to stand for 20 minutes.
- The coconut cream should have separated overnight. Carefully scoop the thick cream into a large mixing bowl. (You can discard the water or keep it for another dish.) Beat the cream for a minute or two until it forms stiff peaks.
- Discard 3-4 tablespoons of liquid from the soaking dates. Use a stick blender or food processor to whizz the dates into a smooth purée. Add the date purée to the cream. Sift in the cocoa powder and add the vanilla extract.
- Gently stir the ingredients together until combined and smooth. Spoon the mousse into ramekins or glasses and pop in the fridge until chilled and set.