Vegan Chocolate Mousse

No sugar added.
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  • 2 tablespoons pumpkin puree
  • 7 pitted Medjool dates
  • 2 tablespoons full fat coconut milk (top part only)
  • 1 cup Unsweetened Better Half
  • 1/4th teaspoon pumpkin pie spice (or cinnamon) 
  • 1 teaspoon vanilla extract
  • 1/4th teaspoon salt
  • 1/3rd cup cacao powder
  • 1 tablespoon Coconut oil


In a pot, melt coconut oil, cacao powder, salt, better half, coconut milk fat, and pumpkin pie spice until all incorporated.

In a blender, add your pumpkin spice chocolate mixture and add your pitted dates, vanilla extract and pumpkin puree - blend until smooth.

Pour into mini cups/bowls and store in the fridge for 4-5 hours. Remove and top with coconut whipped cream and cacao nibs (optional or eat just as in)!