Naturally-Sweetened Vegan Chocolate Mousse | Minimalist Baker Recipes
The day has arrived! My take on healthy (avocado-free) chocolate mousse is here. Let’s do this!
The base for this easy, 7-ingredient recipe is cocoa butter and cacao powder, which make a rich chocolate base when combined. Next comes coconut milk for creaminess and a little natural sweetness.
Then add dates for natural sweetness and even more thickness. Once it’s all blended, put it in the fridge to chill until firm and cold.
And that’s it! Garnish with desired toppings, such as coconut whipped cream, berries, and vegan dark chocolate.
I hope you all LOVE this recipe! It’s:
Easy to make
& SUPER delicious
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.
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.
If you like this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Naturally-Sweetened Vegan Chocolate Mousse
Rich chocolate mousse that’s naturally-sweetened! Just 7 ingredients required, thick, rich chocolate flavor, and so delicious! Entirely vegan and gluten-free.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Vegan, Gluten-Free
- 1/2 cup + 1 Tbsp (56 g) unsweetened cocoa powder or cacao powder
- optional: 1 Tbsp (15 g) carob powder (deepens the chocolate flavor and sweetens)
- 3/4 cup (~163 g) chopped cocoa butter (or sub vegan bittersweet/dark chocolate)
- Pinch sea salt
- 1 14-ounce (414 ml) can full-fat coconut milk*, divided (I like Thai Kitchen or Whole Foods 365)
- 1 tsp pure vanilla extract
- Stevia to taste (~3/4 tsp powdered stevia)
- 6-9 (42-63 g) pitted medjool dates (this helps thicken as well as naturally sweeten! If you don’t have dates, you could also sub maple syrup, but the mousse will be thinner)
- In a small saucepan, combine water, cocoa or cacao powder, carob powder (optional), cocoa butter, salt, and 3/4 cup (180 ml) coconut milk. Begin warming over medium-low heat, whisking to combine.
- Once the mixture is melted, add remaining coconut milk and whisk until fully combined. Then remove from heat and add vanilla and stevia to taste (or just add more dates).
- Transfer the mixture to a blender (I used a Magic Bullet, but any smaller high-speed blender should also work). Add dates (start with 3 and increase to taste), and blend on high until creamy and smooth. (At this time, you could also add other flavors, such as peppermint oil for chocolate-mint or peanut butter for peanut butter-chocolate.)
- Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness.
- Transfer to a bowl and cover. Refrigerate until cold and thickened – at least 4 hours, preferably overnight.
- To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).
- Store leftovers covered in the refrigerator up to 5 days.
*Not all coconut milk is made equal. I like Whole Foods 365 organic full fat coconut milk and Thai Kitchen brand as well. I’ve also been enjoying Aroy-D brand with success. 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. Then add only the cream. However, I didn’t find this necessary and added the whole can and still achieved fluffy mousse.
*Nutrition information is a rough estimate for 1 of 6 servings without toppings.
Serving size: 1/6 recipe Calories: 286 Fat: 29.1 g Saturated fat: 17.6 g Carbohydrates: 12.2 g Sugar: 4.5 g Sodium: 65 mg Fiber: 3.3 g Protein: 2.5 g