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.
Tis the season to be surrounded by holiday cookies, cocktails and a seemingly endless parade of nosh-worthy bites! Today I’m sharing a festive dessert that’s made with better-for-you ingredients to balance out all the other indulgences (which by the way, you are 100% entitled to treat yourself to this holiday season!).
This vegan chocolate peppermint mousse is naturally sweetened using Natural Delights Pitted Fresh Medjool Dates for a delightful dessert that’s free of refined sugar! Using dates to sweeten recipes is one of my favorite healthy dessert hacks. Try my healthy samoa cookies for another naturally sweetened dessert using dates!
There’s so much to love about this vegan chocolate peppermint mousse
In addition to that classic chocolate peppermint flavor pairing that gets everyone into the holiday spirit, this mousse is oh-so silky- every bite is heaven!
It’s also impossibly easy to prepare, which I’d wager is very much appreciated during this busy season. Simply blend the ingredients together and chill. Try this chocolate peppermint mousse as a make-ahead dessert for a holiday gathering!
A no-fuss dessert made with simple, minimal ingredients
Here’s what you’ll need to make this chocolate peppermint mousse:
- Dark chocolate (make sure to use 100% dark if you want to keep this recipe dairy free)
- Silken tofu, which gives this chocolate peppermint mousse it’s soft, silky texture. As a bonus it delivers some plant-based protein in each serving, too!
- Full fat coconut milk, which adds creaminess without dairy
- Peppermint extract- you can experiment with how strong you want the mint flavor to be by adding more or less than the recipe calls for
- Natural Delights Pitted Fresh Medjool Dates, for natural sweetness and 4 grams of fiber per serving!
- Salt- just a pinch brings out all the chocolatey, minty goodness
I love to serve this vegan chocolate peppermint mousse topped with a dollop of dairy free whipped cream and crushed candy canes, and although it adds a touch of refined sugar to this naturally sweetened dessert, I simply can’t resist the festive pop of color it lends! Another garnish option if you’re veering away from the candy is a sprig of fresh mint. Either way, you can’t go wrong!
Healthier chocolate recipes
- Mexican Chocolate Pots De Creme (Vegan)
- Dark Chocolate Marcona Almond Butter Cups
- Dark Chocolate Tart with Cinnamon Sugared Cranberry
- All Natural Chocolate Syrup
If you make this Vegan Chocolate Peppermint Mousse, share it using the hashtag #LePetitEats!
This post was sponsored by Natural Delights. All opinions are my own. Thank you for supporting these posts and the brands that help keep Le Petit Eats running!
Vegan Chocolate Peppermint Mousse
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.
- 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 optiona, for garnish
- Crushed candy canes optional, for garnish
- Soak the dates in a bowl of hot water for about 20 minutes to soften them.
- 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.
- 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.
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 (I preferred 3/4 teaspoon of peppermint extract, but this will depend on the brand of extract and your personal preference).
- Divide evenly into four small jars or shallow glasses. Chill for at least 30 minutes.
- Top with dairy free whipped cream and crushed candy canes just before serving.