Vegan Coconut Caramel & Chocolate Mousse
This is the perfect vegan chocolate mousse with a coconut caramel
Ingredients
- 2 cups coconut milk
- 4 Medjoul dates, pitted
- 1 tbsp vanilla extract
- 100 g vegan chocolate, 70 or 85% cacao
- 250 ml whippable oat cream
Instructions
- Put the coconut milk and the dates in a powerful blender with the vanilla extract, and blend until completely smooth.
- Heat up the caramel for about 10 minutes, and pour into 4 serving glasses. Keep them in the fridge for an hour to chill.
- Once the caramel is chilled, cut the chocolate into pieces into a mixing bowl.
- Heat up 150ml of the whippable cream, then pour over the chocolate pieces. Leave for a minute before stirring to melt all of the chocolate pieces.
- Put the rest of the whippable cream in a mixing bowl, and whisk into soft peaks.
- Reserve two tablespoons of the whipped cream, and gently fold the rest into the chocolate mix. Stir until you obtain a smooth chocolate mousse.
- Get the glasses containing the caramel out of the fridge. Spoon the chocolate mousse into each of the glasses, top with the reserved whipped cream.
- Dust cacao powder with a sieve to decorate if you wish. Enjoy !