Can I use regular chocolate instead of cocoa butter?

Yes. Chop vegan bittersweet or dark chocolate and substitute 1:1 for the cocoa butter—it will work perfectly.

What does carob powder do?

Carob deepens the chocolate flavor and adds natural sweetness, reducing stevia needed. It's optional but recommended.

How much stevia do I need?

The recipe uses approximately 3/4 teaspoon powdered stevia, but adjust to taste—stevia sweetness varies by brand.

Can I make this ahead?

Yes. Cover and refrigerate up to 3 days. Stir gently before serving if the mixture has separated.

What if my mousse is too thin?

Use the full-fat coconut milk without watering it down, and ensure the cocoa butter or chocolate is fully melted and incorporated before chilling.

Naturally Sweetened Vegan Chocolate Mousse

Name: Naturally Sweetened Vegan Chocolate Mousse
Prep time: 4 h 25 min
Cook time: 5 min
Total time: 4 h 30 min
Yield: 6 servings
Cuisine: Gluten-Free
Ingredients: 1/2 cup + 1 Tbsp unsweetened cocoa powder or cacao powder; 1 Tbsp carob powder ((optional // deepens the chocolate flavor and sweetens)); 3/4 cup chopped cocoa butter (or sub vegan bittersweet/dark chocolate); 1 pinch sea salt; 1 14-ounce can full-fat coconut milk ((divided // I like Thai Kitchen or Whole Foods 365*)); 1 tsp pure vanilla extract; Stevia ((to taste // ~3/4 tsp powdered stevia as recipe is written)); 6-9 whole pitted medjool dates; Coconut Whipped Cream; Chopped vegan dark chocolate ((or store-bought)); Raspberries

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Naturally Sweetened Vegan Chocolate Mousse | CookOS

Ingredients

1/2 cup + 1 Tbsp unsweetened cocoa powder or cacao powder
1 Tbsp carob powder ((optional // deepens the chocolate flavor and sweetens))optional
3/4 cup chopped cocoa butter (or sub vegan bittersweet/dark chocolate)
1 pinch sea salt
1 14-ounce can full-fat coconut milk ((divided // I like Thai Kitchen or Whole Foods 365*))
1 tsp pure vanilla extract
Stevia ((to taste // ~3/4 tsp powdered stevia as recipe is written))
6-9 whole pitted medjool dates
Coconut Whipped Cream
Chopped vegan dark chocolate ((or store-bought))
Raspberries

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Instructions

1
In a small saucepan, combine cocoa or cacao powder, carob powder (optional), cocoa butter, salt, and 3/4 cup coconut milk (180 ml // as recipe is written // if altering batch size, use approximately 2/3 of the coconut milk for this step). Begin warming over medium-low heat, whisking to combine.
2
Once the mixture is melted, add remaining coconut milk and whisk until fully combined. Then remove from heat and add vanilla and stevia to taste (or just add more dates).
3
Transfer the mixture to a blender (I used a Magic Bullet, but any smaller high-speed blender should also work). Add dates (start with 5 and increase to taste), and blend on high until creamy and smooth. (At this time, you could also add other flavors, such as peppermint oil for chocolate-mint or peanut butter for peanut butter-chocolate.)
4
Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness.
5
Transfer to a bowl and cover. Refrigerate until cold and thickened - at least 4 hours, preferably overnight.
6
To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).
7
Store leftovers covered in the refrigerator up to 5 days.