Dairy Free Chocolate Mousse
So good and easy for a fabulous chocolate dessert.
Cacao vs Cocoa, what's the difference? Cacao refers to cacao beans that have not been roasted, cocoa is made of beans have been roasted.
1/2 cup cacao powder
1 15 ounce can lite coconut milk (Thai brand or 365 brand from Whole Foods recommended)
1/2 cup cacao butter (if unable to find try coconut oil - see note below)
1 teaspoon vanilla
1 tablespoon stevia
5 fresh medjool dates, seeds removed
Optional toppings: strawberries, raspberries, whip cream, cacao nibs or dash of cacao powder
Note: if you are unable to find cacao butter you can use coconut oil, however be advised the mousse will be thicker (like frosting) once cooled. It will taste great but will be thick, you can use a hand mixer to fluff it up before serving.
Note: I found both cacao powder and cacao butter at Whole Foods.
Simmer half the can of lite coconut milk and cacao powder, continuously stir.
Once smooth, add the remaining coconut milk, continuously stir till smooth. Once smooth turn off heat and add the stevia and vanilla and stir.
Pour into blender and add 5 dates (seeds removed), mix then taste. If you desire more sweetness add 1-2 more dates or stevia.
Pour through a sieve, or strainer, to remove any lumps, and store in fridge for 3-4 hours.
Add desired toppings and serve.