Pintrest Win: Vegan, Gluten-Free Chocolate Mousse

I've basically to the point where Pinterest has become a part of my normal conversation with people. I'm guessing that this is similar to how people talk about their boyfriends. Except for me, I'm talking about a website full of perceived superfluous projects and goodies. "Oh guys, I spent hours last night with Pinterest, just laying in bed. I found the best pins of claw-footed bathtubs! Later, I'm going to look at pictures of alpacas!" I've never claimed to have a life.

To keep things light, since my life is not all dogs being set on fire and insurance companies screwing over sick people, I'm creating an ongoing series where I complete pinterest recipies and projects. One of the yummiest new recipes I've found on Pinterest is the vegan, gluten-free chocolate mousse with no added sugar. It is fantastic. (Original recipe found here.)

My friend, Nicholas, suggested that we do a movie night and a recipe. This one seemed easy enough. I don't like super complicated recipes that call for a dozen ingredients. I like simplicity. I like when you can taste each rich ingredient. And I don't like spending a ton of money when I'm making something. This fit the profile. I barely had to purchase any ingredients because most were already in my cabinet, and Nicholas and I loved it. I've since made it two more times for a few different people. I can't wait to make it for more people.

What you'll need:
1 cup of tightly packed dried and pitted dates
1 can of coconut milk*
1/3 cup of cocoa powder (optional)
a few drops of vanilla extract (optional)
a food processor (I use a Ninja)

*Note: this is not the coconut milk that you can drink as a dairy substitute, but the canned kind that is used in cooking baked goods and curries. For this recipe, the higher the fat content, the better!

Prep:
This isn't absolutely necessary, but by putting the coconut milk in the refrigerator for a certain amount of time, it will separate. The more "fatty" white milk rises to the top of the can. This part is denser than the clear liquid that separates. The original recipe states to put the can in the refrigerator overnight, but a few hours is sufficient in my experience. However, the first time we made it, we did not separate the milk, and the mousse turned out just fine. It's not the end of the world. The dessert will still taste great regardless.

It's Time to Cook!:
Half the pitted figs and tightly pack them into a measuring cup. Dump that cup into the food processor, along with the separated coconut milk, and start processing. If the consistency is too thick, add a little of the leftover coconut juice, or the clear liquid leftover. It should have a thick but airy mousse quality, and the dates should be fully processed. There will be little bits of skin that you can strain out, but that is too painstaking for me and the consistency does not bother me one bit.

Now, taste it. This two ingredient masterpiece is delicious on its own. I actually like it best with just a few drops of added vanilla and no cocoa powder. However, if you want it chocolate-y, you have to add cocoa powder. Don't add the entire 1/3 cup of cocoa at once because that may be too much for you (it definitely is for me). Add and taste!

This recipe does not need to rest. You can enjoy it right away (another benefit I love). Also, if you have leftovers, you can store it in Tupperware and the taste and texture do not dramatically change (so I'm told--I always eat it all right away, oops).