Isn’t this recipe so naughty? I love being naughty. Even if it means people are going to yell at me because of it. Life is better lived on the naughty side.

Speaking of naughty food, I ate really good food the other night. I wish I had pictures to prove this is true, but the mood lighting ruined it. So if you haven’t heard about 5280 Restaurant Week in CO, you’ve been missing out. It’s when all these restaurants let you eat at their place for $52.80 per couple. Which isn’t too bad when you’re getting to eat at restaurants where the entree is over $52.80. So Laura and I booked a double date at Prime Steakhouse and ate up. Want to hear what I ate? Sure you do, because it was delicious.

First: Started with a glass of Clos du Bois chardonnay. No clue if I’m spelling that right. Nor do I care.

Second: Had a blue cheese and bacon wedge salad. The boyfriend was having a lobster bisque which he kindly gave me his leftovers (he knew I was eyeing it the entire time).

Third: Had the Surf and Turf. Oh yes I did. Lobster tail with a filet mignon along side asparagus and bomb mashed potatoes.

Fourth: Another glass of chardonnay. Oops.

Fifth: Flourless chocolate cake. Pretty stupid good.

Surprisingly, I really didn’t feel sick at all from it. Or overly full. Or fat. Pretty awesome.

The next restaurant Laura booked is Vesta Dipping Grill, which is where we are going tonight, along with Sergio. It’s a place where you dip all of your food in something. I love that idea. Every food should come with some kind of dipping sauce.

Laura sent me this recipe the other day. I want to live in that basket. Seriously. I’m totally making these asap.

4.8 from 9 reviews

Triple Chocolate Mousse Cups
 
Prep time

Total time

 

Serves: 4-5

Ingredients
For the crust
  • 6 dried dates, pitted
  • ½ cup cashews (or other nut)
  • ¼ cup unsweetened shredded coconut
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon raw honey
  • pinch of salt
For the mousse
  • 1 (14 ounce) can of coconut milk (place in refrigerator over night)
  • 2 tablespoons sunflower seed butter (or other nut butter)
  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon raw honey
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • sprinkle of enjoy life chocolate chips – to garnish (or dark chocolate chips of your choice)
  • sprinkle of unsweetened shredded coconut – to garnish

Instructions
  1. Place crust ingredients in a food processor and puree until well combined.
  2. Put crust mixture into 4-5 ramekins (or mugs if you do not have ramekins). Press the crust down with fingers or a spoon.
  3. Now place mousse ingredients (minus the chocolate chips and shredded coconut) in the food processor and puree until smooth.
  4. Pour into ramekins on top of crust.
  5. Place in the refrigerator for 1-2 hours until set.
  6. Sprinkle with chocolate chips and coconut.
  7. Eat up you chocolate fiend you!

 

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