Chocolate date mousse

Medjool dates are the key to making this chocolate date mousse recipe pop. The caramel undertones and naturally sweet flavour of these dates also means this dessert contains no refined sugar

By Julie Le Clerc
  • 10 mins preparation
  • 2 hrs marinating
  • Serves 4
  • Print
This recipe first appeared in Food magazine.
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  • 400 millilitre can coconut cream
  • 200 gram medjool dates, pitted
  • 1/3 cup cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1 punnet strawberries, to serve


  • 1
    Refrigerate the coconut cream in the can for at least 4 hours, or overnight, so it solidifies. This helps the mixture whip up to a thicker, creamier consistency.
  • 2
    Coarsely chop the dates and place in the bowl of a food processor. Add the chilled coconut cream and process until combined.
  • 3
    Add cocoa powder and vanilla to the date and cream mixture, and blend together for 1-2 minutes or until as smooth and creamy as possible – there will still be tiny flecks of date.
  • 4
    Divide the mousse between 4 glasses or ramekins and chill for 2 hours, to set. Decorate with strawberries, to serve.


  • Don’t substitute light coconut cream for full fat in this recipe, as the mousse requires the fat to set. At the end of step 3, you can sieve the mixture to create a smoother texture, if you prefer. - You can top this mousse with any berry you like. If berries are not in season, grate white or dark chocolate over the mousse, or crumble over some praline or lightly roasted nuts. - PER SERVE Energy 327kcal, 1588kj • Protein 4.1g • Total Fat 20.5g • Saturated Fat 18g • Carbohydrate 41.6g • Fibre 9.3g • Sodium 49mg