Creamy Coconut Chocolate Mousse

Happy Valentine's Day Fort Crew! Valentine’s Day has a long history, dating back to ancient Roman traditions, evolving over centuries from a fertility festival into a celebration of love, marked by romantic gestures, heartfelt gifts, and indulgent treats. Fun fact: In the 1800s, Cadbury introduced the first-ever heart-shaped box of chocolates, forever linking the holiday with sweet treats shared among loved ones.

In honor of the world’s biggest chocolate holiday and in conjunction with the “Building Healthy Habits Challenge” we started last week (which includes not consuming products with added sugar, i.e. chocolate…) , I want to share with you one of my absolute favorite chocolate treats–Creamy Coconut Chocolate Mousse.

What’s great about this recipe is that it’s so simple to put together and uses only 4 ingredients to create a decadent dessert that’s sure to tickle those taste buds and satisfy your sweet tooth.

WHAT YOU NEED:

• 1 Can Unsweetened (full fat) Coconut Milk
• 5 Tablespoons Cocoa powder
• 1 Cup (tightly packed) Soft Dried Pitted Dates
• ¼ Teaspoon Pure Vanilla Extract
• Food Processor
• 2-4 Glasses or Ramekins (depends on how much you want to share)
• Toppings! 🙂

HOW TO MAKE IT:

1. Refrigerate the can of coconut milk (right side up) overnight to solidify and separate the coconut cream from the coconut water. Carefully turn the can upside down, open and discard the transparent liquid (coconut water).
2. In a small food processor, add your coconut milk and dates and blend until smooth.
3. Add your cocoa powder and vanilla extract and blend until combined.
4. Portion your coconut chocolate mousse evenly into your glasses or ramekins, cover and refrigerate for 1 hour.
5. When ready to eat, add your desired toppings, grab a spoon and enjoy!