This Vegan Chocolate Mousse is super creamy, seriously indulgent and melt-in-your-mouth velvety! It's silky-smooth, perfectly sweet, light but rich and naturally sweetened with dates. It doesn't contain avocados or tofu, doesn't require aquafaba, and is free from coconut. It's refined sugar free, gluten-free, oil-free, paleo-friendly, and takes just 15 minutes to make! The perfect easy make-ahead dessert for entertaining.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
- Place all the ingredients in a food processor.
Tip: Depending on how strong your food processor is, you might need to melt the cacao butter first before adding it.
- Blend until smooth - you might need to mix it around a couple of times.
- Taste and adjust flavours accordingly - add more cocoa powder for chocolate flavour, a sweetener of choice for sweetness etc.
- Transfer the mixture into little glass pots or jars.
- Place in the fridge for a couple of hours to firm up before serving.
Substitutions you can make
- You can replace the almond milk with cashew milk, oat milk or rice milk. Coconut milk or soy milk would also work, though they have a less neutral flavour.
- You can replace the cacao butter with coconut oil, though the flavour will be affected and it will taste of coconut.
- You can easily customise the taste by adding things such as chilli, mint, orange zest, cinnamon or a liqueur of choice.
How long does this keep for?
It keeps well in the fridge for up to a few days - it's a great make-ahead dessert for entertaining.
More vegan chocolate treats
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make it
Vegan Chocolate Mousse
Ingredients
- 90 g (½ cup) pitted dates (soaked overnight in cold water or in boiling water for 10 minutes)
- 100 g (⅔ cup) cashew nuts (soaked overnight in cold water or in boiling water for 10 minutes)
- 20 g (0.7 oz) cacao butter *
- 4 tablespoons cocoa powder
- 155 ml (⅔ cup) unsweetened almond milk (or sub any other plant-based milk)
- Pinch salt
- 1 teaspoon vanilla extract
Instructions
- Place all the ingredients in a food processor and blend until smooth - you might need to mix it around a couple of times.
- Taste and adjust flavours accordingly - add more cocoa powder for chocolate flavour, a sweetener of choice for sweetness etc.
- Transfer the mixture into little glass pots or jars.
- Leave in the fridge for a couple of hours to firm up before serving.
- Keeps well covered in the fridge for up to a few days.
Video
Notes
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
Tracey
Hi Rhian,
I always love reading your recipes and giving the odd ones a try.
This chocolate mousse looks very yummy and would love to give it a try but I really hate cashew nuts.
Is there anything else I can replace them with at all please?
Thank you
Rhian Williams
Aw great, thank you so much. Really glad to hear you like my recipes! If you don't like cashew nuts I would say you could use the same amount of soaked and peeled almonds (though depending on how strong your food processor is, the almonds might not blend up as smooth so it might make the mousse grainy) or use the same amount of coconut cream or coconut yogurt, or even cooked sweet potato! I hope that helps!
Angela
Hi, I have cocoa powder. What is cocoa butter?
Rhian Williams
Cocoa butter is a solid white block of the oily part of the cocoa bean. You can get it in local health stores (a lot of supermarkets have it too) or online from somewhere like Amazon!
Celia
I made this but substituted coconut oil for the cacao butter. It was delicious and my husband enjoyed it too! Thank you for such a quick, easy and guilt-free dessert.
Rhian Williams
Aw great, thank you so much! So glad you liked it!