Vegan Chocolate Mousse
Completely delish! The end. I just LOVE this vegan chocolate mousse. Don’t care that it’s vegan...just love it.
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 chocolate dark BUY
- 2 Teaspoons vanilla bean paste BUY
- Pinches pink salt flakes BUY
- 400 Grams 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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
