February has us all in the mood for love, and there is nothing more romantic than a deep, dark, chocolatey mousse!
Patience is the key to these gorgeous dessert pots - you'll need to allow a couple of days to prepare as the coconut milk needs to chill over night, and they're best left at least 3 hours to firm up!
300g Medjool Dates
45g Cacao Powder
200ml Coconut Milk (tin)
40g Vegan Dark Chocolate
1 Tbsp Coconut Oil (melted)
Pinch of Salt
Extra Vegan Dark Chocolate (chopped)
Leave the can of coconut milk in the fridge overnight.
Pit the dates and soak them in a bowl of hot water for 5 minutes, this will soften them making them easier to blend.
Add the dates to a food processor along with the cacao powder and salt, then blitz until all combined.
Add the coconut milk by scooping out the hardened cream that has separated and is sitting at the top of the tin, and blitz again.
Melt the chocolate in a heat proof dish over a pan of boiling water, then add the melted coconut oil and mix until combined. Pour this chocolate mixture into the food processor and blitz again, until the mousse is smooth.
Spoon the mousse into ramekins and allow them to set in the fridge for a least 3 hours or you can leave them overnight.
Once ready to serve; sprinkle some chopped pecans, extra chocolate and a side of strawberries & enjoy.