Sophie says...

"I love chocolate! This rich cacao mousse is a real treat! It is decadent and sumptuous without the guilt. In this recipe I have used dates, however you can substitute with full fat coconut milk if you are looking to keep your sugar intake low. Dates are however a natural sweetener and with the rich cacao they marry perfectly. This is a real crowd pleaser, perfect for when you have a friend coming around. I love to top mine with roasted hazelnuts but you could also add fresh berries, flaked almonds, crunchy granola or mixed seeds. The whipped coconut topping reminds me of marshmallows and cuts through the rich chocolate. You have to give this one a try!"

Coconut and Cacao Mousse

(GF) (VE)

Serves 3


6 Tbsp of Cacao Powder

5 Dates Pitted

 2 Tbsp of Almond Butter

2 Tsp of Vanilla Bean Paste

2 x 400ml Cans of full fat Coconut Milk (Refrigerated for 2 hours prior)

1 x Can of Coconut Cream

Pinch of Sea Salt

Hand full of Hazelnuts


  1. Place the Cacao Powder, dates, almond Butter, 1 tsp of vanilla, salt and the Coconut Cream formed on the top of the coconut milk cans into a blender. You may need to add a dash of hot water from the kettle to help combine.

  2. Once a smooth consistency has formed spoon the mousse into glasses or small bowls.

  3. In a separate bowl whisk the coconut cream with the remaining vanilla paste and spoon on top of the chocolate mousse. Top with a sprinkle of toasted hazelnuts and enjoy!