Chocolate Date Mousse

clock 10 minutes bowl Serves 4


  • 400ml can coconut cream
  • 200g dried pitted dates
  • 2 cups warm water
  • 1/3 cup cocoa powder
  • 1 tsp pure vanilla extract
  • Strawberries, to serve
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  • 1. Refrigerate the coconut cream in the can for at least 4 hours, or overnight. This helps the mixture whip up to a thicker, creamier consistency.

  • 2. Soak the dates in warm water for 10 minutes, then drain.

  • 3. Coarsely chop the dates and place in a food processor. Add the chilled coconut cream and process until well mixed.

  • 4. Add the cocoa powder and vanilla extract, and blend together for 1-2 minutes or until it’s as smooth and creamy as possible – there will still be tiny flecks of date.

  • 5. Divide the mousse between 4 glasses or ramekins and chill for 2 hours, to set.

  • 6. Decorate with strawberries, to serve.

  • Tip: For a new flavour, replace the cocoa with the melted milk chocolate and fold through 1/4 cup roughly chopped toasted almonds.

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