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.
Triple Chocolate Mousse Cups
- Yield: 4-5 1x
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
- 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!
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You May Also Like:
Chocolate Mousse with Cinnamon Sautéed Bananas
Cinnamon Banana Waffle Chocolate Chip Bread Pudding
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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.