This dessert recipe is elegant, tasty, and irresistible! Cranberry Caramel topped with a thick layer of creamy Vegan Chocolate Mousse doesn’t just sound great, it tastes incredible! This is definitely a yummy recipe and I love that it uses all plant based ingredients!
This is perfect so that the vegans in your family get a great dessert after a delicious dinner! This recipe uses medjool dates which are super sweet and make a great gooey caramel!
The secret ingredient that makes this mousse perfectly creamy and smooth is the addition of ripe avocados! I’ll admit, I was a little skeptical about using the avocados, but you can’t taste them but they definitely provide a great texture. No one will even know that they’re in this perfect chocolate mousse!
3/4 a can of coconut milk (full fat)
240g cranberries (190g added initially and then 50g later)
2 tablespoons coconut sugar
300g squidgy pitted medjool dates (roughly 16)
290g squidgy pitted medjool dates
3 ripe avocados
7 tablespoons cacao powder
2 tablespoons coconut oil softened but not melted
Pinch of salt