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It is also freezer friendly if you’d like to freeze it. Wow…the recipe is *intended* for VEGAN and/or GLUTEN FREE diets. We can’t wait till sets. Oh my!! but I’m glad I persisted with the mousse. I will be making some of them over the weekend. Thanks! Guess I was distracted by the thought of creamy chocolate deliciousness! Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Hi there! This seems amazingly delicious! Just scoop off the cream, leaving the watery part at the bottom of the can. It’s delcious! This would make the perfect healthier dessert for special occasions like Valentine’s Day or just to have on hand throughout the week for after-dinner treats. Seriously loved it! If you eat some hot (bc it’s hard not to! GOOD. Do you think it’s because of the cacao butter? Place into the fridge for a few hours (2-3) to set. Hope that helps! ? How To Make Vegan Chocolate Mousse Add pitted medjool dates to your food processor along with unsweetened cocoa powder and process. Transfer to a large bowl. Place the chickpea water in the bowl of a stand mixer and mix for 5 minutes, until light, fluffy and … I used 8 or 9 dates and 1/4 tsp monk fruit sweetener. The higher fat content will likely make it even creamier and more stable. Thank you! Once the mixture is melted, add remaining coconut milk and whisk until fully combined. I used homemade coconut milk (using your recipe!) If you like this recipe, let us know! Now while the processor is running, gradually add in the coconut cream, a little at a time. ? *Not all coconut milk is made equal. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Either way, it tasted amazing and I like finding “healthier” options for my kids as an occasional treat. So good I subbed coconut cream and added almond milk, the texture is so lovely. The saturated fats that full fat coconut milk contains are medium-chain triglycerides (MCTs), which are incredibly good for our brains and can actually aid in weight-loss. This delicious vegan chocolate mousse is made with dates and coconut cream for a wonderfully rich and smooth mousse. I didn’t add the additional sweetener (outside of the dates) since cashews already have a distinct sweetness to them. ?? I made it for my friends and they all loved it. Just made this–wow. I also skipped the stevia and just added more dates then it called for. Oh no! Thanks for a great, easy recipe!! My personal take on your comments? Lol. Tag @lovingitvegan on Instagram and hashtag it #lovingitvegan. Soft pitted medjool dates: Soft medjool dates are the best to use because they process much more easily. ★☆. And that’s it! Your email address will not be published. *Nutritional information is for mousse only and doesn’t include any extra toppings. I used dark chocolate instead of cocoa butter but that should have been OK according to the recipe. and it worked great! You will not be subscribed to our newsletter list. You can also, 5-Ingredient Chocolate Coconut Butter Cups, https://minimalistbaker.com/3-ingredient-dark-chocolate-peppermint-mousse/. ★☆ Notify me of followup comments via e-mail. This 3-ingredient vegan chocolate mousse is simply fabulous. Having them for a Valetines Day dinner tonight. half of me was like, Why make mousse when I can just eat cold dates? But you have a great track record in my kitchen, onto more wonderful recipes! It was very thick & fudge like, not mousse like at all, so I think I’ll take the one readers suggestion of whipping it after it’s chilled. Thanks for sharing, Alex! Fat doesn’t make you fat. Thanks for sharing. Thanks for the feedback, Laurel! I am certainly in the minority on this one but I don’t think I’ll try it again. I like Whole Foods 365 organic full fat coconut milk and Thai Kitchen brand as well. Where do you source your cocoa butter from? I found it very thick like a ganache, but still so yummy! Transfer your mousse to four ramekins and smooth the tops with the back of a spoon. ★☆ Hence a natural, or unrefined sweetener. Too much? My take on healthy (avocado-free) chocolate mousse is here. I prefer to use maple syrup or honey (not for vegans), or fruits like dates, etc. I have made this a couple times now and I am super impressed! I’ve done it with homemade cashew cream, and it worked perfectly! . Thank you for giving us such easy vegan alternatives!! It is sooo thick and creamy, and it tastes so rich. I’m finding it increasingly hard to find anything to eat that is super yum, so you can imagine my relief after making your mousse! You’re right. Between that and the coconut milk, it was much too rich. I remember seeing a vegan cheesecake recipe on the website that had cauliflower as an ingredient. Required fields are marked *, Rate this recipe Place a heatproof bowl over a pan of simmering water, making sure the base doesn’t touch the water. just not what I was going for). Once it’s all blended, put it in the fridge to chill until firm and cold. Thank you very much! As for the sugar content, at least dates have some redeeming value, I.e., fiber, magnesium, B6, etc., while refined sugar has virtually nothing. Pour boiling water over figs in a small bowl; let stand 45 minutes. Not sure why or how it was so bad. During the Nor’easter today, I made this. I happen to have too many avocados in the house so want to use them. I subbed in soy creamer. I was pretty skeptical about my abilities to make this, but it turned out perfectly. If I make it, I’m going to serve it in almost guilt-free shot glass size servings. DANA. I bought cocoa butter a few weeks ago for another recipe and have never used it before. Need help? Certainly have your own opinions and stick to what’s best for you, but don’t be rude and disrespectful when you’re voluntarily reading what someone else shares…I recommend looking into a *kindness* diet. As I said I don’t intend making it! Looks so good! Halve and destone the avocados, then scoop the flesh into a food processor, discarding the skins. Then remove from heat and add vanilla and stevia to taste (or just add more dates). it was perfect. Hi Dana :) I love your recipes! Please help :). Will definitely make this again! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. I will definitely be doing this again. It came out beautifully! Please help! Low Carb. I made it with dark, dark chocolate and it is amazing: decadent, silky and delicious. I subbed the stevia for coconut sugar. Hold on tight because this pudding is about to blow your mind! Egg Free . Twice. Hi Izzy! Wisk for 1 min with an electric whisk or 2-3 mins with a manual whisk until it starts to Maybe try this recipe instead? Chill 2-3 … If you prefer something more light, you could try diluting with water. Yeah! This is good stuff! She just gave you a FREE recipe. Notify me of followup comments via e-mail. How much water should be used? You could probably sub light coconut milk, but it won’t be as thick and fluffy. I also used cacao powder instead of cocoa powder and I left out the carob powder. I usually just have a few cans of coconut cream permanently living in the fridge so that any time a dessert craving hits I am prepared! But I went ahead and made it following your written instructions, subbing with Lily’s vegan bittersweet chocolate chips (no cocoa butter to be found!) Store your chocolate mousse in the fridge (covered) and enjoy within 5 days. Just made this recipe. Your response is a very ungrateful one. and rubbed a little extra on my hands while I was cooking for the health benefits :) This was fantastic; thank you for being such a damn good cook! Rich chocolate mousse that’s naturally-sweetened! We loved it!! I made it with whole foods brand dark chocolate chunks instead of the cocoa butter and skipped the stevia and it was fantastic! I omitted the stevia and ended up adding 8 dates. Or, try adding the avocado to this recipe and sweetening as needed. To make thicker mousse, you can try omitting the liquid from your coconut milk by chilling first the can overnight, opening, and draining off any clear. There’s no water in this mousse recipe. Thank you, Dana. Divide the mixture into 4 serving pots. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Hi Melissa! Ok I made this for fathers day & it was delicious! Thanks so much for sharing! I’m guessing it had to do with the chocolate chips i used so is there a specific kind of dark chocolate you need to use in order to replace the cocoa butter? Refrigerate until cold and thickened – at least 4 hours, preferably overnight. If you’re gonna have sugar, I’d rather it be in the form of raisins, dried apples or God forbid, dates, than gummy bears, soda, or toffee. Take your time: Even if your dates are soft, it can still take a good fifteen minutes to process this mousse through all the stages. While avocado-based mousse and puddings do not have a prominent avocado taste, we just wanted to create an alternative! I have found myself so often looking for a recipe and began to notice that the one I always choose is “Minimalist Baker.” Your recipes are simple, simply delicious and well within my restrictive diet. Hi Pooja, honestly, you don’t need cocoa butter. The ‘syrup’ is totally smooth – I wonder if I could use some of the syrup to make this? What did I do wrong? I was never a huge chocolate lover – it was always a nice to have, not a must – but when I was pregnant that all changed. A.MAZ.ING. Then add only the cream. I made it for a few friends and they all loved it!! I just recently made one on my blog too, you should give it a try :). The second time I made it just with coconut cream (not the full milk can) and I found the texture to be closer to ganache — could make some truffles with it! Like, you can eat this every day and not feel the least bit guilty about it. The day has arrived! xo. You can heat them briefly in the microwave to soften, but it’s better if they’re soft to start with. It's an easy, rich, and creamy chocolate mousse that is adapted from a vegan version. Really good recipe, delicious mousse and easy to make! I just made this and boy is it delicious! Cool to room temperature. Taking inspiration from The Minimalist Baker as well as one of my twins (Aparna Spark Lad) – had oodles of fun creating my own version of their wonderful vegan mousse for a combined birthweek party tonight. mais je vous parle bien de chocolat … Does this recipe need water? CreamyRichNaturally sweetChocolatyEasy to make& SUPER delicious. Any thoughts as to what went wrong? Thanks! Used less stevia and 4 large dates and it was sweet and chocolatey and with a great mouthfeel. The flavor was super rich with just the right amount of sweetness after adding 7 or 8 dates. After all, life is short and nobody ever went to their deathbed thinking, “I wish I’d eaten more rice cakes”. I definitely had to let it sit for a good 12-24 hours to set up enough for a real mousse consistency, but it was PERFECT. I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too! Not that I have anything against aquafaba or avocado, check out our aquafaba vegan mousse and our vegan chocolate avocado mousse for proof of that. Just sayin’…? I made this for my husband and mother-in-law and they loved it! A spoonful was a lot, it left that unpleasant coating on the tongue and in the belly. Still good but next time I’ll try COCOA butter instead. It was so beyond easy to make, ingredients were easy to find and it all came together exactly as you said. If you don’t like stevia, feel free to substitute a little maple syrup here instead! Unfortunately this was very disappointing, despite all the good reviews. At first it will form a big ball of toffee and then as … 5-Ingredient Vegan Chocolate Mousse by Kirsten Ingeneeger. and it thickened perfectly. It will likely be more thick and ganache like. ★☆ The original name was “Mayonnaise de Chocolat” thanks to its creamy and airy texture which was made by whipping cream and using egg whites to create a light foamy mousse. Comment document.getElementById("comment").setAttribute( "id", "a1b60de421ee8aa881245b9ffcab4ea7" );document.getElementById("g30f01bcb7").setAttribute( "id", "comment" ); Hi I’m Alison Andrews! You are doing great work in this world? The flavor was delicious and my friend said it tasted like a professional dessert. Right on, Michele! This is the healthiest, most delicious chocolate mousse you’ll ever make, and all it takes is a couple minutes. Her anxiety and ADD are so much better since she has stopped eating sugar. Thank you so much for always sharing awesome recipe. Make … My blender isn’t so good so I used a mesh sieve to take out any date lumps and added some maple syrup to balance the sweetness. I may end up using this recipe for truffles and also trying to whip it up with a hand mixer as well to make it more mousse like. I used cacao butter instead of cocoa butter- a misread of the ingredients on my part. Can this mousse hold its shape? Pour the simmering nondairy milk over the tofu mixture, and process for 30 seconds to 1 minute, or until completely smooth. Have you considered specific segments for super fussy diets like the Candida Dysbiosis diet ? Comment Policy: Your feedback is really appreciated! *You’re aiming for roughly 1 and 3/4 cups (420ml) of coconut cream. Could I use that instead of the Stevia (the coconut sugar is just on-hand and would prevent a trip to the grocery store) or would you recommend a trip to the grocer? Rude or insulting comments will not be accepted. Now, the question is, can I wait a whole four hours for it to chill? I am making this right now but the cocoa butter measurements don’t add up – I’m at 1 cup so far and it’s well over 100g – so do I do the 3/4 cup or go up to the 163g? Thank you. The mousse can be all of the following: Dairy Free. Dates aren’t. Check out this tutorial! For people who cannot have avocado or are simply just not fans of it, this is a great recipe for them. It’s not geared toward sugar free or saturated fat free diets (there are other recipes for those purposes), so it’s kind of unproductive to focus solely on those issues. Thank you. This is a common misconception; not all saturated fats are bad. (My husband thought he saw water too, ha!) There is clearly water in the video for this recipe but no water in the recipe???? Let’s do this! As for toppings, try coconut whipped cream, fresh fruit, toasted nuts, or a dusting of powdered sugar or cocoa … Thanks for the idea! For some of them I added a little coconut extract and this was my favorite. Decadent and yummy. It will form a big ball of toffee and then as you continue to process it will gradually start to break up and stick to the sides. Great recipe! I was out of vanilla and used dark chocolate in lieu of the cocoa butter. Thx for sharing! If you’re using a date variety that isn’t soft, you can soak them first. I actually froze some this evening to test it… well guess whos having chocolatey fudge icecream right now? Thank you! This is so good! I wonder if this is thick enough to use as a layer in a two-layer cake? The mixture was quite runny after blending, so I wasn’t so sure it would set in the fridge overnight. Incredible. I’m just not sure but would really love and appreciate any insight you have!! Hull out the flesh of the avocado into a blender or food processor. Thank you for the recipe! Just made this today for me and my wife. When there is more stuck to the sides than in a ball, stop the processor and scrape down the sides with a spatula and then start it up again. We’re glad you enjoyed it! This recipe might be more what you had in mind: https://minimalistbaker.com/3-ingredient-dark-chocolate-peppermint-mousse/. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. You’d never guess the main ingredient of this luxuriously smooth and velvety vegan chocolate mousse… TOFU! It came out thicker for me though, more like a ganache and less like a fluffy mousse. Gluten Free. Next time you could try using light coconut milk instead for fluffier consistency! I ended up letting it warm up a bit and then rolling it into truffles. Let us know if you give it a try! all I can do at work is think about the fact that I still have an entire bowl of it at home. Wondering if I can use coconut cream instead of coconut milk? At this point, you can add the optional ingredients (or not). Which were really good but definitely not mousse. This looks amazing! It doesn’t freeze solid in the fridge, so it’s edible straight out of the freezer but the texture does become ‘too’ firm to be great for mousse. Does the coconut milk add a strong coconut flavor? THANK YOU for this amazing recipe and for everything you do to share these health-forward creations with us! This post is also available in: 繁體中文Slightly tangy raspberry mousse with gluten-free, double-layered chocolate cake, this Vegan Raspberry Mousse Chocolate Cake is perfect if you love the berry-chocolate combination! Chill in the fridge for at least 3 hours. of avacado oil for the fats. If I put this in a pie crust do you think it would work as a pie ? This is because dates, as wonderful as they are, have date skins that make the texture less than smooth. So I’m looking to make this mouse, but I’m curious, please forgive my ignorance but my dietary restrictions are new to me so I’m learning to navigate. Rude or insulting comments will not be accepted. Looks and sounds absolutely delicious ♥ Perfect for Valentine’s day too! Thanks for sharing it. We’re glad you and your family enjoyed it, Annie! Top each mousse pot with a little chocolate or cocoa (or gold leaf if you’re feeling fancy! This should work beautifully. It will definitely be a once in a long while treat – I love the suggestion of serving it in a shot glass. Seriously one of the best desserts I’ve ever had, healthy or otherwise. on a related note, I learned while making this that refrigerated dates taste like a sort of caramel when eaten straight from the fridge. That could cause it to be a ganache texture. Love your recipes! Chocolate mousse is thought to have originated in France. Place figs and liquid in a food processor. So disprectful towards our wonderful minalmist baker. Thanks! I’ve also been enjoying Aroy-D brand with success. Thanks for posting. Find out more about me here. I’m so excited to bring this simple yet indulgent vegan chocolate mousse with aquafaba recipe to you, guys. Yes, sugar is a plant, but it’s refined. I cannot seem to find it in my emails or on the website. Then don’t make it! Dans une mousse au chocolat vegan il n’y a pas de miel ok c’est optionnel… Blague à part c’est une excellente recette que je trouve nettement plus digeste que la mousse « traditionnelle » et si … What would my outcome be if I used coconut cream? I made this and it is QUITE amazing! All my guests (vegan and non-vegan) loved it! It will set better this way than if it's in one big bowl. (Which leads me to wonder about that 3/4 cup being equivalent to 163 grams…) I added no carob or additional sweetener. In a small saucepan, combine cocoa or cacao powder, carob powder (optional), cocoa butter, salt, and 3/4 cup coconut milk (180 ml // as recipe is written // if altering batch size, use approximately 2/3 of the coconut milk for this step). Stir until the chocolate has fully melted and all the ingredients are well … I also couldn’t stop eating it myself. It’ll do wonders for you, your children, and everyone you encounter. Not going to have a deleterious effect on your long term health! Thanks so much for the lovely review! As I’ve already mentioned in my previous posts, ever since I’ve read about the … Can you substitute coconut butter instead of cocoa butter? Hi Maureen, the syrup won’t work well here as you need the bulkiness of the dates BUT date syrup is wonderful stuff, you can use it in place of maple syrup or other syrup in almost any recipe and it adds so much delicious flavor. ). This is not an everyday dish for sure, but for entertaining or once in a while, it’s YUM, and a little goes a long way. If you’re looking for more healthier dessert recipes, be sure to check out our 5-Ingredient Chocolate Coconut Butter Cups, 5-Ingredient Vegan Caramel Sauce, Coconut Cacao Tahini Snack Bites, Almond Butter Chocolate Chip Cookies, and Coconut No-Bake Cookies. Recently I’m quite into making chocolate cakes, I mean, different ones. Bomb.com! If you have a little more (a little more meaning around 2 Tbsp (30ml) more) then that’s fine. Cheers, friends! Can this be frozen ahead, and thawed just before serving? Thanks for sharing! Have a question? Or does the flavor disappear? Next comes coconut milk for creaminess and a little natural sweetness. Would love to try this but no stevia what are my options for substitutions and in what quantity? Si vous n’avez pas de boite de pois chiche sous la main ou que vous n’avez pas envie de tester l’expérience de l’aquafaba, voici une autre alternative végétale pour faire une mousse au chocolat végétale : la crème de coco. It looks delicious but saturated fat content is very high. Vegan Christmas Recipes. I wish this recipe were using a healthier option rather than full fat coconut milk. Haha, okay, I just scrolled up again and saw Dana actually mentions this in the notes section (it can be easy to overlook). I’ve started using coconut sugar because of recipes I find here. Break the chocolate into the bowl and allow it to melt, then set aside to cool slightly. I am just giving my view – I wouldn’t go there. Dentists advise against giving them to our children. In a row! Give that a go! I made this with cacao and dark chocolate. And happy you loved the mousse! Mine came out really thick and ganache-like too, but I whipped it up with an electric hand-mixer before serving and it made a HUGE difference. Good fats are good in moderation yes, but saturated fats are the bad guys and should be avoided. Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. This looks so good. Ooo-la-la!! Add pitted medjool dates to your food processor along with unsweetened cocoa powder and process. Add the pitted medjool dates to your food processor along with the unsweetened cocoa powder and process. AMAZING!! I wonder why it only lasts for 5 days in the fridge. Garnish with desired toppings, such as coconut whipped cream, berries, and vegan dark chocolate. I am wondering if it’s bc I live in Denver and have the altitude to worry about? This recipe looks yummy! 10 stars!! ), it tastes like Mexican hot chocolate. In a microwave, melt chocolate chips; stir until smooth. I used “Navitas Cacao Butter” and “Cocoa Metro Belgian Cocoa Powder” – both from Whole Foods. I’d bet no. Add the silken tofu, orange extract, orange zest, maple syrup, salt, and melted chocolate/coconut mixture to a blender and blend for one to two minutes or until smooth. I actually did use maple syrup (maybe 2 tbsp?) For me this recipe is very high in Saturated fats . Rich, creamy, chocolatey. Sugar be it refined or natural is still sugar with the end result having the same consequence. + 1 Tbsp unsweetened cocoa powder or cacao powder, (divided // I like Thai Kitchen or Whole Foods 365*), (to taste // ~3/4 tsp powdered stevia as recipe is written), (this helps thicken as well as naturally sweeten! My daughter and I loved the taste test. My boyfriend and I loved it!!!! Preparation: Melt the chocolate and coconut oil in a bain-marie (or double broiler). Also curious if someone replaced the coconut milk, if so with what? There’s no water in this mousse recipe. Thank you, Minimalist Baker for this amazing recipe! before it had fully thickened (obviously I tried it last night, after about three hours in the fridge), it was basically like chocolate pudding — also amazing and a food I had completely forgotten about. *This recipe was first published in March 2018, now updated with new process photos and text. Now transfer the mousse to a strainer over a bowl and strain it quickly to get rid of the date skins so that you are left with a totally smooth creamy mousse. Thank you for the reply! Easy recipe as well. I used to buy it a lot when I lived in Dubai. hi! It’s not very sweet but that’s how I prefer my desserts anyways. When I made this mousse, the cans of coconut cream I was using didn’t harden at the top, the cream was still soft, but nonetheless it separated so I was able to scoop off the cream section and leave the watery part behind. I do have a question though cus it turned out quite a bit thicker than I expected…after cooling in the fridge overnight it was almost more like fudge than mousse (which is awesome don’t me wrong ? Hmm, perhaps, but the texture would be quite different. You can serve this as is, with no embellishments. With just 5 ingredients, this dessert is a … It’s a delicious recipe! Hi Ely, that should be great! So glad to hear it! This recipe really looks amazing & I will review properly once I make it :). My husband’s allergic ? Does the coconut milk spoil? I’ve made it twice now. Personally I am always happy to find treats I can make for my daughter that have natural alternatives to sugar. If your dates are soft and pliable at the start, then this is the best way forward. I used stevia sweetened dark chocolate instead of cocoa butter. My mousse got a little hard in the fridge will putting it out at room temperature soften it? It’s still amazing and I will be eating every bite of it but when I make it again (maybe next week bc I’m a little addicted) do you have a recommendation to make it creamy? Maybe more liquid? Wow, this recipe is amazing! fat is high, but coconut milk actually has a little less than heavy, whipping cream., which you’d likely use in a traditional mousse. As I was referring to the end results, not the immediate spike of some sugars that some people have trouble processing … I think it DOES HAVE the same effect on people’s LONG TERM overall health. It was a little off, kind of strong but I still ate it anyway. Just made it. After a night of chilling in the fridge the cream will have separated from the water and you just scoop out the cream from the top of the can leaving the water behind. Hoping to make the right amount for the cake. What can I use in replace of Stevia? What are your views about this? Pulse until a paste forms. Thanks for sharing your substitution, Izzy! Plus, anything you can make ahead is my jam! I think the tastes are a little bit different because it didn’t taste quite like I expected. I make this with dates and without carob powder–it’s amazing. Thank you, thank you!! It’s decadent, rich, velvety smooth, creamy, and unbelievably easy to whip up. I could scarcely believe it was sugar free. Hi! Vegan. This will usually be about what you’ll get from scooping the separated cream from two cans of coconut cream. ★☆ You can also subscribe without commenting. thanks for another awesome recipe, its now going to be a monthly make minimum thats for sure just need to add some choc chunks and fudge sauce :O, We’re so glad you enjoy this recipe, Leah! Perfect as a light after dinner treat or as a … When you’re craving something sweet and decadent, this healthier Chocolate Avocado Mousse is easy to whip up for a sweet treat. Technique 2 : La crème de coco . So good. (See notes). I’d definitely make it again. xo. I love all of your recipes! But if you have any more than that, then use the excess for something else (like in your coffee or smoothie). Made this for Valentine’s and we both loved it even though we are just part-time veggies. xo. The flavour is soooo good! I cant wait to make it !!!! You can also stop the processor and break up the big ball of toffee with your hands and then process again. Try adapting it further by adding coffee for a mocha mousse, peanut butter, or even strawberry jelly! Sunwarrior Our mission is to nourish & transform the planet, one individual at a time, by providing the highest quality, clean, affordable, plant-based nutrition, education, and … Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness. Will make again, 100%! When there is more stuck to the sides than there is in a ball, stop the processor and scrape down the sides with a spatula and then process again. You are happy that this is an avocado free mousse & I’ve seen quite a few recipes out there that use avocado. Transfer to a bowl and cover. I also find stevia gives everything a metal taste and avoid using it. thank you for this glorious goodness! What is the estimated serving size of this recipe (1/2 cup? I have made a decent avocado chocolate mousse before, but I recently tried a tofu version and never got the tofu taste out, ick! About Me →. After I put it in the refrigerator it became solid. Sometimes it’s about making smarter, more informed choices, rather than deprivation or abstinence. I am really loving your site! If your dates are hard and dry it will make them very difficult to process. So once you have the separated coconut cream, you are ready to make your mousse! If I want to make this into a 9 inch round cake pan, would I double or triple the quantity? Made a few times now, we add extra coconut and dates for our liking but WOW LOVE IT!
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