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.
- 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
- 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
- Place crust ingredients in a food processor and puree until well combined.
- Put crust mixture into 4-5 ramekins (or mugs if you do not have ramekins). Press the crust down with fingers or a spoon.
- Now place mousse ingredients (minus the chocolate chips and shredded coconut) in the food processor and puree until smooth.
- Pour into ramekins on top of crust.
- Place in the refrigerator for 1-2 hours until set.
- Sprinkle with chocolate chips and coconut.
- Eat up you chocolate fiend you!
How did you know I was a chocolate fiend? are you stalking me??? lol jk this looks delicious. It almost made me forget about the meal you described. Almost. Have fun dipping things tonight!
Question about the coconut milk. For this recipe, do you use just the thick part of the can of coconut milk that forms at the top, or do you mix it together with the watery stuff at the bottom and use the whole thing? This looks amazing. Can’t wait to try it later!
the whole can!
I’m so thankful that you are making so many dessert recipes with coconut flour! I am allergic to almonds, so I can’t make most Paleo desserts!
Are you able to use something else other than the pitted dates for the crust? I want to make this asap with ingredients I have at home
any other dried fruit would probably work!
Juli-
You must get the Pork Belly pop at Vesta, they are probably the most amazing thing I have ever ate! If you dont see them on the menu, ask your server. They are $2 a pop! Enjoy
I totally agree with you on the dipping sauces! Can you please make a recipe that includes a bunch of sauces? Maybe a at-home Paleo fondue night??!! Mmmm !!!
Please keep being naughty, the results look amazing!
LOVE Vesta!! It’s amazing and they have the nicest staff ever. Even though you just had flourless chocolate cake, Vesta has the same but with three different dipping sauces and it is amazing. Enjoy :)
I’ve been looking for a moose recipe that doesn’t have avocado. This looks perfect…but it’s seems most of your desert recipies call for seed or nut butter.:( Do you think pumpkin puree could be a sub for a nut butter?
And do you use the whole can of coconut milk, or just the top hardened part?
use the whole can. and you could probably use some pumpkin puree to thicken it up a little more!
Yes, you are going to love the Dipping Grill! When my husband and I were visiting Denver, we went there and it was probably the best restaurant we ate at the entire time…. Although there were some other really good ones too.
Just an FYI: The print option isn’t working! The recipe isn’t showing up.
In other news, I can’t wait to make this. I literally have not been disappointed yet with any recipes I’ve made from your blog! :D
OMG this looks so good. I’m making a special trip to the store to buy myself a can of coconut milk. Very exciting.
Juli,
My husband and I this recipe last night (followed directions to the T) and let them set overnight and they are still totally liquid—did not set at all ;(
I am only one month into Paleo and wondering since I used “coconut milk beverage” out of the large box from earth fare could this be the mistake? We have placed them in the freezer and hoping they set up. Any suggestions on what else to do? Should I pull them from freezer and add the pumpkin purée to help set up? Although, I tried a bite and it is delicious—especially the crust— just is consistency of water. Any help is appreciated. Thanks!
yes, you definitely want to use canned coconut milk, not the beverage. the beverage does not include the coconut cream which will help it harden
I’m going to cheat and put the coconut milk in the freezer for an hour then in the fridge because I have people coming over tonight for dinner, and these will be perfect. Thank you so much for the recipe!!!
Argh! Just as I’ve committed to another sugar detox!
You, temptress you!
Look divine.
OMG…… Easy to make, and sounds like it taste like heaven! What’s not to like? :)
JB , you are my hero! These are absolutely AMAZING. Next time I make them, I’m thinking of adding a little peppermint extract. Mmmmm… mint chocolate mousse!
aggghhh I LOVE 5280 week! We went to a restaurant in Boulder though because it’s closer. I ran a train on some prime rib, mashed potatoes, and red wine. God bless 5280.
This looks amazingggggg!! I am out of coconut milk but luckily I am going to the grocery store tonight! That baby will be making it’s way to the fridge in preperation for this recipe!
Juli,
Omg I am seriously addicted to sugar- I need to do the detox. But first I need to try these!!
This is definitely going to be added to my list of fav recipes. Kirsten, great idea adding mint! Love that combination.
Hi, amazing recipe, SO EASY! Its the perfect desert to curb my sweet tooth. Adding this to my favorite recipe list. Thanks for your help! You made going paleo easy and fun!
I’m sorry if this question already got answered. My son is allergic to nuts, so I can’t use nuts in the crust. What kind of texture are we going for? Like a fugde ball/fudge baby (Lara bar) texture? Does it just add crunch or is there another purpose?
it’s more of a lara bar texture. you could always use ground up seeds instead!
Alas Juli, I don’t know what I did wrong! I made just the mousse and followed the recipe but it didn’t well, mousse! I left the canned coconut milk in the fridge for 18 hours but it still wasn’t thick when i opened the can which I think was my problem. Or maybe it was that I had to sub peanut butter since I was out of alternative nut butter…(yes, I know it’s not paleo, but I wanted some mousse darn it!)
try using Thai Kitchen Coconut Milk next time. That’s the best coconut milk I’ve come across for the mousse because it thickens up so well!
I made these and had the coconut milk wrong i think..i had a can but used something different than the thai kitchen..i used light coconut milk too so that could be it…..so it didn’t harden but i put it in the freezer and it tasted just like ice cream!!! soo good!!!
Making this ASAP!
Also to get a good consistency with coconut milk we tend to open it, blend with whisk and pour into Tupperware before placing it in fridge to set.
We go through coconut milk like its going out of style. Thai Kitchen was our go to brand until we gave the “Success” brand from Costco a try. Very good quality and at about $1.00/can if you haven’t given it a try.
Juli, thanks so much for all your awesome recipes!
I was low on dates so I replaced them with dried bing cherries. Brilliant !!!
What about putting it all in a pie pan? You think it will set well enough to slice?
no, i don’t think so
I let it set over night and it was still liquid when I woke up. Do you have any suggestions? Im thinking I used the wrong milk. I bought the big container of coconut milk in the dairy section that they keep cold next to the almond milk and measured out 14oz.
yep, you need canned coconut milk
My local Asian market has “coconut cream” so I skipped the crust and just made the mousse with the cream. I melted the honey in a little water on the stove, added the cocoa and then whipped it into the cream. The wonderful thing about starting with the coconut cream-it set up in less then an hour! Perfectf for a quick company dessert!
Oh god! This looks amazing. I really need to get off my arse and finally replace my broken food processor.
I would just like to go on record and say you are an AMAZING lady!!! Made these last night for my cousins (also used the freezer to speed up the process) since we’re all paleo gals and we were dying over them!! So easy too! Thanks for the awesome recipes and hilarious rants..keep up the great work :)
Oh man. I made this for the boy and I last night and it was so easy and delicious and … we might have had dessert before and after dinner haha
Mine was watery too. Gonna try canned coconut milk but its the light kind. Is that ok?
i used full fat
HI, I made this last night and it did not firm up. It was a lot like melted ice cream. The taste was amazing though so I wouldn’t discourage anyone from trying it. Im going to try to find a way to thicken it though for next time. I think coconut cream would work better but a whole can of that between four people is probably not a good idea. Just the can of coconut milk made our stomachs feel a little uneasy (because 2 of us ate the whole thing :) ).
I used full fat canned coconut milk and I refrigerated it for a day before I even used it in this recipe. I did not make a crust.
Was your coconut milk hard and very thick when you used it? i’ve had different experience with different coconut milk brands. the thinner the coconut milk, the less likely it is to harden and thicken. i use thai kitchen coconut milk
No My coconut milk wasn’t very hard. I also used Thai kitchen organic coconut milk but I made sure to get the full fat one. Maybe it was the fact that it was organic I don’t know. I have the same experience with different brands and different qualities. I think a non-organic brand could work better. I agree with Tamara. Other brands have diff. ingredients in them.It may be just trial and error. I bet some agar agar would do the trick! but I do love melted ice-cream anyway.. I used to microwave my ice-cream as a kid – just enough so it was still cold but a little melted. haha.
Do you have to cook Arrowroot or is it ok to eat raw?
Thanks Juli :)
I have no clue actually about the arrowroot
I have made this recipe twice. The first time was amazing! I used canned coconut milk from the store and it thickened very well. The second time, I purchased Natural Value from Amazon. It was not the light, and I put it in fridge overnight. Like Kristine, mine was like melted ice cream. I am wondering if the absence of guar gum and other ingredients in the Natural Value brand is preventing it from thickening. I agree…the flavor is amazing. I added some arrowroot to see if I could thicken. Trying to wait patiently :).