I have a bit of a sweet tooth and my indulgence of choice is anything chocolate! Needless to say, it has been a long fourteen months since I was taken off dairy as one strategy to manage AJ’s allergies/intolerances. I cannot for the life of me remember where I discovered that it was totally possible to make a completely dairy free chocolate mousse but I can remember it being a completely life changing moment. So I googled it and found a recipe to try but the first attempt, while not disastrous, did little to appease my good old chocolate fashioned cravings. We persevered and played around with the idea of using dried fruit to make a chocolate mousse type dessert and I am happy to report that we finally found a winning combination. Don’t be fooled, this is completely NOT a traditional chocolate mousse but it most definitely does satisfy my cravings for something sweet and chocolatey. And, as a bonus, it is dairy, egg, wheat and cane sugar free.
The ‘It’s Totally Not Chocolate Mousse’ Mousse Recipe
You will need:
- 2 x 270ml cans coconut cream (not the light version) – Place in the fridge the night before. When you open the can, use only the firm coconut cream and discard the thin liquid.
- 1 cup soft, dried, pitted dates/prunes – Prunes are sweeter than dates so we often combine 1/3 cup prunes with 2/3 cup dates to make up one cup in total but you can use just dates if you like.
- 6 Tablespoons rice malt syrup
- 6 Tablespoons cocoa powder
- Roughly chop dates and prunes.
- Place all ingredients into a bowl and blend until smooth with a hand mixer.
- Refrigerate or eat straight away if you just can’t wait!
It’s totally NOT chocolate mousse but after 18 long months it tastes sweet and a little chocolatey and that’s all good in my eyes!
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