Mother’s day is just round the corner and I felt inspired to create a chocolate dish and chocolate mousse was what I have been dreaming about. So it just had to be double chocolate mousse. My partner loves caramel sauce so what better way to finish off this creation than to drizzle caramel sauce over the top.
- 3/4 cup pecans
- 3/4 cup walnuts
- 1/3 cup desiccated coconut
- 3 Tbs raw cocoa powder
- pinch celtic sea salt
- 2 Tbs cocoa nibs*
- 12 medjool dates soaked for 30mins
- 250g cashews soaked over night
- 1/4 tsp vanilla powder
- 3/4 tsp cinnamon
- juice of 1 orange – 1/2 cup
- 2 Tbs maple syrup
- 1/4 cup coconut oil (liquid)
- 1/4 cup coconut butter, melted**
- 6 dates, pitted and soaked until soft
- 1 tsp mesquite
- 1/4 – 1/2 cup water (initially used to soak dates)
- pinch celtic sea salt
- Place all base ingredients except dates in a food processor and process until resembles bread crumbs.
- Drain dates and add to food processor and process again.
- If mixture is ready if it sticks together when pressed into a ball. If it doesn’t stick together then add extra dates one at a time.
- Press base into 20cm spring form cake tin and then place in freezer while making the mousse. I used silicon containers in the shape of a heart, flowers and small bite size circles.
- Drain cashews and put into a high speed blender, I use a Vitamix
- Add the vanilla, cinnamon, orange juice, cocoa powder and maple syrup and blend until smooth consistency.
- Blend together coconut oil (liquid) and melted coconut butter. I use my small Tribest blender for this.
- Add blended coconut oil and coconut butter to chocolate mousse and blend again until smooth.
- Spoon mixture onto base and then put into the freezer to set.
- Drain dates, reserve soaking water and put dates into a high speed blender.
- Add mesquite powder, celtic sea salt and 1/4 cup of the soaking water.
- Blend on low and then on high until sauce consistency.
- Add more of the soaking water until the desired consistency is reached.***
- Remove chocolate mousse from freezer and remove from container.
- Let is sit for about 30mins to thaw. You can set the mousse in the fridge however I find it easier to remove the mousse from the tin when it is frozen.
- Put caramel sauce in a squeezy bottle and drizzle the caramel sauce over the chocolate mousse.
* If you do not have cocoa nibs you can leave these out.
** To make coconut butter place 3 cups of desiccated into a high speed blender. While blender is on high, use the tamper to push the desiccated coconut down into the blades. Keep doing this until the desiccated coconut has turned into a smooth, creamy butter consistency.
** If you do not have a high speed blender, blend caramel sauce ingredients until as smooth as you can get it and then pour into a sieve and push the mixture through to get a smooth consistency.
In good health, Vicki