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Chocolate Date Peppermint Mousse

PREP: 20 minutes
COOK: 5 minutes
YIELD: serves 4
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This vegan chocolate peppermint mousse seems like such an indulgent treat for the holidays, but it’s actually made with feel-good ingredients and naturally sweetened with dates. Recipe by Le Petit Eats. 

Ingredients

  • 1/2 cup Natural Delights Pitted Whole Medjool Dates about 7-8
  • 6 ounces dark chocolate chunks
  • 12 ounces silken tofu drained and patted dry
  • 1/2 cup full fat coconut milk
  • 1/2 teaspoon peppermint extract plus more to taste
  • Pinch of salt
  • Dairy-free whipped cream optional, for garnish
  • Crushed candy canes optional, for garnish

Find "1 lb Medjool Dates" in a Store

Preparation

  1. Soak the dates in a bowl of hot water for about 20 minutes to soften them.
  2. While the dates are soaking, place the chocolate in a heat-proof bowl set over a pot of simmering water (make sure the water does not touch the bottom of the bowl). Stir occasionally until the chocolate has completely melted.
  3. Once the dates have softened, remove them from the water and gently pat dry, then roughly chop and add to a high-speed blender along with the tofu and coconut milk. Blend until smooth, stopping to scrape down the sides with a spatula as needed.
  4. Add the melted chocolate, coconut milk, peppermint extract, and salt and blend again until the mixture is silky smooth. Taste and add more peppermint extract, 1/4 teaspoon at a time, if desired, blending after each addition.
  5. Divide evenly into four small jars or shallow glasses. Chill for at least 30 minutes.
  6. Top with dairy-free whipped cream and crushed candy canes just before serving. Enjoy!

Nutritional analysis per serving:

Chocolate Date Peppermint Mouse - Nutrition Label

 

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

A Recipe from:

Le Petit Eats

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