Vegan Chocolate Mousse

I got this recipe from a website called Vegan Magic so please go to her website and check out the actual recipe. It explains in great detail what type of ingredients to use.

This is my version of it using the tools and ingredients I had available to me in Córdoba.

Vegan Chocolate Mousse

2 400ml cans coconut milk 

(The only brand here is Goya but I would recommend using a better quality one. It's the main reason I had to use 2 cans. Again, see the website above for more detailed information)

18 soft, natural dates

1/3 cup cocoa powder

a few drops vanilla extract

Before beginning the recipe place your can(s) in the fridge so that the coconut cream and the coconut milk can separate. (I placed them in overnight). Open them and save the liquid to use in another recipe. (I used it to make some strawberry smoothies!) Scrape out the thick cream and place in a bowl. Put two tablespoons of the cream and the dates in a blender and blend until smooth. Then mix in the rest of the cream, the vanilla and the cocoa powder. Place in the fridge overnight so the flavors can blend. Then enjoy!

The quality of the coconut cream really makes a difference. Mine did not have as high a fat content as the original recipe but the mousse still came out thick. I really recommend taking a look at the original recipe as she suggests ways to improve the mousse. But for my first attempt it came out really decadent. This recipe will definitely impress your non-vegan friends!