Naturally Sweetened Vegan Chocolate Mousse

This recipe is fantastic! I’ve made it at least five times. I add about a tablespoon of agave to get the sweetness I like. It’s just a super simple, delicious recipe! Thank you!!

Made this for my family for Valentines Day. Used Lacuma Powder instead of carob powder. It was so good but very very rich, and might overwhelm you if you are not a chocolate fiend. I think six servings could be turned into 8+. I was wishing I could stop eating it halfway thru my 1/2 cup serving (but could not of course!🤣). Adding a spoonful of peanut butter and a few pieces of candied ginger helped offset the chocolate. I’m sure my boys will love it when I surprise them with it!

This was amazing! Thank you

I really enjoyed the taste of this but I definitely wouldn’t call it a mousse. It wasn’t light and airy like a mousse, but more of a pot de creme. I topped it off with quite a bit of aquafaba whipped cream and that cut the thickness a bit but definitely a decadent dessert.

I have made this a couple times now and I am super impressed! It is sooo thick and creamy, and it tastes so rich. I made it for my friends and they all loved it. Surpassed my expectations!

I really loved this recipe. Added some “blackout chocolate” instead of carob or cocoa butter but otherwise followed it to the tee and topped it off with her coconut cream whipped cream. I definitely had to let it sit for a good 12-24 hours to set up enough for a real mousse consistency, but it was PERFECT. Thank you for the recipe!

I used all the coconut milk can and dark chocolate instead of the cocoa butter and it turned out delicious, everybody loved it and wanted the recipe ! Thank you

Unfortunately this was very disappointing, despite all the good reviews. When I took it out of the fridge it as almost the consistency of a heavy ganache with a horrible taste of cacao butter. I threw the whole thing away. I followed the recipe to the letter. Not sure why or how it was so bad.

This is so good! Love it! Easy recipe as well. Thank you!

Thank you for the reply! (My husband thought he saw water too, ha!) But I went ahead and made it following your written instructions, subbing with Lily’s vegan bittersweet chocolate chips (no cocoa butter to be found!) I left out the stevia and added extra dates. It came out beautifully! I will definitely be doing this again. All my guests (vegan and non-vegan) loved it!

Taking inspiration from The Minimalist Baker as well as one of my twins (Aparna Spark Lad) – had oodles of fun creating my own version of their wonderful vegan mousse for a combined birthweek party tonight. Ingredients used were dairy free chocolate nibs, dairy free cocoa powder, pinch of Himalayan pink salt, Macca powder, rice malt syrup, full fat coconut cream, crushed medjool dates, organic cold pressed extra virgin coconut oil, chia seeds, star fruit and raspberries.

Thank you, Minimalist Baker for this amazing recipe! ?

I was pretty skeptical about my abilities to make this, but it turned out perfectly. The mixture was quite runny after blending, so I wasn’t so sure it would set in the fridge overnight. However, I was pleasantly surprised to find that the texture turned out exactly like the non-vegan mousse I’ve had from restaurants! I used “Navitas Cacao Butter” and “Cocoa Metro Belgian Cocoa Powder” – both from Whole Foods. The flavor was super rich with just the right amount of sweetness after adding 7 or 8 dates. Will definitely make this again!

So good I subbed coconut cream and added almond milk, the texture is so lovely

Just made this recipe. I had to sub something in for the coconut milk because it’s not the best for blood type. I subbed in soy creamer. My daughter and I loved the taste test. We can’t wait till sets. I also added about tbsp. of avacado oil for the fats.

DANA. This stuff is SO. GOOD. Thank you, thank you!! Seriously one of the best desserts I’ve ever had, healthy or otherwise. I used homemade coconut milk (using your recipe!) and it thickened perfectly. I omitted the stevia and ended up adding 8 dates. AMAZING!!

I made this with cacao and dark chocolate. My blender isn’t so good so I used a mesh sieve to take out any date lumps and added some maple syrup to balance the sweetness. The mixture didn’t look very mousse-like so I whipped up some Aquafaba and folded in the cooled chocolate mixture, worked a treat. The flavour is soooo good!

I make this with dates and without carob powder–it’s amazing. Some of the richest, most deeply chocolate chocolate mousse I’ve ever had. If you eat some hot (bc it’s hard not to!), it tastes like Mexican hot chocolate. Would be good with cinnamon and/or chili added.

I made this tonight as a treat for my kiddos and husband and boy did they inhale it! I was out of vanilla and used dark chocolate in lieu of the cocoa butter. I found it very thick like a ganache, but still so yummy! I may end up using this recipe for truffles and also trying to whip it up with a hand mixer as well to make it more mousse like. Either way, it tasted amazing and I like finding “healthier” options for my kids as an occasional treat. I find myself on your blog every day looking for my next recipe to try! :). THANK YOU for such yummy vegan recipes and beautiful photography!!

Ok I made this for fathers day & it was delicious! I used stevia sweetened dark chocolate instead of cocoa butter. It was very thick & fudge like, not mousse like at all, so I think I’ll take the one readers suggestion of whipping it after it’s chilled.
Thanks for sharing!

I love all of your recipes! I made this one the other day but I used CACAO butter instead of COCOA butter. I think the tastes are a little bit different because it didn’t taste quite like I expected. It was a little off, kind of strong but I still ate it anyway. I also used cacao powder instead of cocoa powder and I left out the carob powder. I subbed the stevia for coconut sugar. Still good but next time I’ll try COCOA butter instead.

Bomb.com! I made this for my husband and mother-in-law and they loved it! I bought the cocoa butter you linked (thank you!) and rubbed a little extra on my hands while I was cooking for the health benefits :) This was fantastic; thank you for being such a damn good cook!

Wow, this recipe is amazing! I made it for a few friends and they all loved it!! I also couldn’t stop eating it myself. 10 stars!!

Just made this–wow. Incredible. Used less stevia and 4 large dates and it was sweet and chocolatey and with a great mouthfeel. For some of them I added a little coconut extract and this was my favorite. Will make again, 100%!

During the Nor’easter today, I made this. Just fabulous and delicious!! Thanks!

I just made this and boy is it delicious! I added a little bit of crushed red pepper flakes for a bit of a bite and did use coconut milk & vegan bittersweet chocolate. I added a dash more of vanilla and I will top with raspberries once this is chilled. Thx for sharing!

This is seriously the best – and easiest – vegan chocolate mousse ever. My boyfriend and I loved it!!!!

It’s a delicious recipe! We loved it!! Thank you very much!

This is seriously, the most equally easy, delicious, and impressive dessert I’ve ever made! Plus, anything you can make ahead is my jam! It was the perfect end to Valentine’s Day dinner :)

Made this for Valentine’s and we both loved it even though we are just part-time veggies. I didn’t use any stevia, just dates, and it turned out delicious!

I used to make a vegan chocolate mousse years ago that involved silken tofu and it always had that little bit of “vegan” flavor that put everyone else off, and it was a far more complicated recipe so I haven’t made it in years. I made this last night and was surprised to see it thick and creamy this morning. before it had fully thickened (obviously I tried it last night, after about three hours in the fridge), it was basically like chocolate pudding — also amazing and a food I had completely forgotten about. it probably could have been “fluffier” if I kept blending it but I kept eating it so I needed to make it quick. I used cocoa powder alone, very dark chocolate, and seven big dates instead of any stevia, and thus it was so very dark and rich. it was perfect. all I can do at work is think about the fact that I still have an entire bowl of it at home.

on a related note, I learned while making this that refrigerated dates taste like a sort of caramel when eaten straight from the fridge. half of me was like, Why make mousse when I can just eat cold dates? but I’m glad I persisted with the mousse.

This was ABSOLUTELY DELICIOUS! Rich, creamy, chocolatey. I could scarcely believe it was sugar free. THANK YOU for this amazing recipe and for everything you do to share these health-forward creations with us!

Just made this for a Valentine’s dinner tonight. A.MAZ.ING. So good. Decadent and yummy. I bought cocoa butter a few weeks ago for another recipe and have never used it before. It will definitely be a once in a long while treat – I love the suggestion of serving it in a shot glass. Thanks for your easy, delicious, plant-based recipes! So glad I found your blog.

this is the m-f-ing best vegan mousse I have ever tasted!

I just made this and used coconut butter in place of cocoa butter. It’s delcious! I also skipped the stevia and just added more dates then it called for. It’s not very sweet but that’s how I prefer my desserts anyways. Having them for a Valetines Day dinner tonight. Thanks Dana

Awesome!

Great recipe! Just made this today for me and my wife. I did add a fresh raspberry and blueberry syrup to add that extra punch of berry flavor to this amazing mousse recipe! Thank you so much for always sharing awesome recipe.

I have found myself so often looking for a recipe and began to notice that the one I always choose is “Minimalist Baker.” Your recipes are simple, simply delicious and well within my restrictive diet. I am so grateful for your depth of knowledge and generosity in sharing your incredible expertise!!

Oh my!! Just made this (as I said I would in a comment above): holy mother of deliciousness!! Didn’t have cocoa butter, so used bitter chocolate as suggested and used xylitol, only about a tsp., and 6 small dates. Ooo-la-la!! Now, the question is, can I wait a whole four hours for it to chill? I’d bet no. Maybe 3 tops. Thanks for a great, easy recipe!!