Ingredients

The following ingredients have 14 Servings
  • 1/2 cup coconut cream (either store-bought or made from 1 can of full-fat coconut milk)
  • 1/4 cup peanut butter or other nut or seed butter of choice
  • 2 tbsp pure maple syrup
  • 14 medjool dates (you may need a few more or less)
  • 100 g chopped dark chocolate or 2/3 cup dairy-free chocolate chips
  • 1 tsp coconut oil, optional

Instruction

  • Place the whole can of coconut milk in the fridge overnight.
  • Take the refrigerated coconut milk out of the fridge, open and scoop the thick cream off the top, leaving the leftover watery bit in the can (reserve for smoothies or oatmeal, if desired). You should get about a 1/2 cup of coconut cream.
  • Place the cream in a bowl and whip vigorously with a spoon for about 30-45 seconds.
  • Mix in the peanut butter and maple syrup and continue whipping until it’s creamy and full combined.
  • Place the bowl in the fridge for at least 30 minutes to set.
  • Line a plate or baking tray that will fit in the fridge or freezer with parchment paper. Remove the pits from the dates and make an opening big enough to stuff with the mousse.
  • Take the mousse out of the fridge and stuff a small spoonful into each date until you’ve used it all up.
  • Start melting the chocolate and coconut oil in a double boiler or in the microwave. If you don’t have a doubler boiler, make one by placing a glass or metal bowl over a smaller pot of boiling water. Add the chocolate and stir until smooth and creamy. If you’re using the microwave, place the chocolate in a glass bowl and melt, stirring every 15-second increments, until smooth and creamy.
  • Using a fork, drop a stuffed date into the melted chocolate and roll around until it’s completely covered.
  • Place back the lined baking sheet.
  • Continue with the rest of the dates until all the chocolate is used up.
  • Place in the fridge or freezer until the chocolate has hardened, about 15-20 minutes.