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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.

Course Dessert
Cuisine American
Keyword chocolate, Christmas, dairy-free chocolate dessert, holiday entertaining, holiday recipes, vegan dessert
Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 30 minutes
Servings 4
Author Denisse

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 optiona, for garnish
  • Crushed candy canes optional, for garnish

Instructions

  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 (I preferred 3/4 teaspoon of peppermint extract, but this will depend on the brand of extract and your personal preference).

  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.