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This vegan chocolate mousse is one of those treats that always disappears fast at our house. With just a few pantry staples and no added sugar, it's a wholesome and satisfying option that works for dessert or even a midday snack. My toddler Luca especially loves it, and it has become our go-to when we need something chocolatey yet healthy.
I started making this when I wanted a sweet treat without the sugar crash and now it’s one of our most requested recipes at home.
Ingredients
- Cashews: raw unsalted cashews become incredibly creamy when soaked
- Coconut milk: gives richness and a lovely subtle coconut flavor
- Dates: provide natural sweetness and extra fiber
- Cocoa powder: for that deep chocolate taste go for unsweetened
- Cinnamon: adds warmth and enhances the overall flavor
- Choose soft medjool dates: for easier blending and soak them if they feel firm.
Step-by-Step Instructions
- Soak the Cashews:
- Place the cashews in a bowl and cover them with water. Let them soak overnight for the smoothest texture. If short on time soak them in hot water for twenty minutes.
- Combine Ingredients:
- Drain the soaked cashews then add them to a blender along with coconut milk pitted dates cocoa powder and cinnamon. Blend everything together until completely smooth. This can take a few minutes depending on your blender so be patient and scrape down the sides as needed.
- Chill the Mousse:
- Transfer the mousse to serving bowls or a container and refrigerate for one to two hours. This helps it firm up and enhances the texture.
- Serve and Enjoy:
- Serve chilled with fresh fruit or a sprinkle of cocoa powder. It also works great as a spread or a porridge booster.
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You Must Know
The coconut milk is my favorite part. It turns this mousse into something extra creamy and dreamy. I remember Luca licking the spoon and giggling the first time I made it.
Storage Tips
Store the mousse in an airtight container in the fridge for up to four days. Give it a good stir before serving as it may thicken slightly over time.
Ingredient Substitutions
You can replace cashews with almonds or macadamia nuts for a different flavor. For a nut free version try soaked sunflower seeds.
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Serving Suggestions
Top with berries a dollop of coconut yogurt or crushed nuts. It also makes a lovely filling for crepes or a topping for pancakes.
Cultural Context
Mousse originated from French cuisine but this vegan spin shows how plant based eating can still be rich and indulgent without dairy or eggs.
Frequently Asked Questions About Recipes
- → Can I substitute the cashews with another nut?
Yes you can use soaked almonds or macadamia nuts. For a nut free version try sunflower seeds though texture may vary.
- → What if I do not have dates?
You can use maple syrup agave nectar or ripe bananas. Adjust to taste for sweetness and texture.
- → How long should I soak the cashews?
Overnight soaking is best but you can also soak them in boiling water for 20 to 25 minutes for a quicker option.
- → Can I use another type of milk instead of coconut milk?
Yes any dairy free milk works but coconut milk gives the creamiest texture and rich flavor.
- → How should I store the mousse?
Keep it refrigerated in an airtight container for up to four days. It may thicken slightly over time.