Vegan Chocolate Mousse in Coconut Cups

Allergens

Nuts (Almond)

Ingredients

• 100g dark chocolate (70% cocoa) 1 cup almond milk 1/2 cup coconut cream 1 tsp vanilla extract 1/4 tsp sea salt 6 large Medjool dates, pitted 1.5 cups shredded coconut

Instructions

1. In a double boiler, gently melt the chocolate and stir until smooth. Set aside to cool slightly.
2. In a blender, blend together almond milk, coconut cream, vanilla extract, sea salt, and Medjool dates until fully combined and creamy.
3. Divide shredded coconut evenly among two glasses or dessert cups, pressing gently to create a base layer.
4. Pour the cooled chocolate over the coconut layer in each glass.
5. Slowly pour the blended mixture on top of the chocolate layer in each glass, filling them completely.
6. Refrigerate for at least 2 hours or until set.

Chef’s Insight

The combination of dark chocolate, coconut, and almond milk creates the perfect balance of flavors and textures in this dessert.

Notes

This dessert can be made gluten-free by ensuring the chocolate used is certified gluten-free.