This recipe is ridiculously easy, and completely more-ish. I have now made it twice, (something that is pretty rare around here.) You would know I am all about the flavour by now, I trust. I do notice I have reduced my tolerance for sweetness in desserts. (Shock horror) but I think this is due to the ongoing love affair I am having with the Thermomix. I guess over time my palate has changed completely. I can taste a preservative at ten paces.
I am full on fussy with dessert...well, some would say, full on fussy in general when it comes to food. And this vegan chocolate mousse ticks all my boxes. I think the key to the winning combo is the smoothness of the date paste you create at the beginning. So don’t feel as though you cannot add a little more water to blend it to a smooth consistency. Having said all that, a few little textural elements of the dates can seem like chocolate bits...so it’s not all bad!
I hope you enjoy...again...and again. (OH and you can halve this recipe. Keep covered in the fridge until you are ready to serve.)
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Need
- 300 Grams medjool dates. pitted
- 200 Grams water
- 100 Grams Callebaut is the ultimate best one to use.)
- 2 Teaspoons vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 1 x 400 Milliliter coconut cream Recipe
- cacao nibs to garnish (optional)
Do
- 1
Place pitted dates into a shallow bowl and cover with the water. Leave overnight or until water has been almost fully absorbed.
- 2
Place dates, any remaining water, and vanilla into Thermomix bowl and blend 30 sec/speed 8. Stop and scrape down sides of bowl and repeat to form a smooth paste.
- 3
Add remaining ingredients except the coconut cream and garnish. Blend 30 sec/speed 8.
- 4
Add coconut cream and blend 20 sec/speed 6. Be careful not to split the cream, finish folding it through with a spatula if necessary.
- 5
Divide between serving cups or glasses and sprinkle with a few cacao nibs. You may wish to serve additional coconut cream on top as well.
