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!
______________
You May Also Like:
Chocolate Mousse with Cinnamon Sautéed Bananas
Cinnamon Banana Waffle Chocolate Chip Bread Pudding
______________
Click Here To Get All My PaleOMG Recipes Into Your Meal Planner With Real Plans!
I may be compensated through my affiliate links in this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running!
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 :).
I’m sorry if this has been answered before, but do you use the fancier medjool dates or the cheaper (more dry) dried variety?
I like the “fancier” ones because they taste better and puree easier
Can I make this in a pie pan or cake pan instead of ramekins?
it won’t set the same in a cake or pie pan, so no 🙁
I’m on day 18 of my Whole30, and all I can do is look at all your delicious recipes and drool over them! I know exactly what I’ll be making on day 31!! Thanks for all the yumminess.
Talk about stupid good! Made these for the family, and they were a big hit. My daughter has a nut allergy, so we used sunflower seeds in the crust instead of nuts and it was amazing. Plus this was one of the easiest deserts I’ve ever made. Thank you!
Ahoy there from merry old England! Long time reader, first time poster. I’m making this mousse for friends who are coming for dinner tonight. It’s in the fridge right now but I daren’t check it in case I dislodge it. I ate some of it out of the food processor though and that was good already, so I have high hopes! Will let you know after tonight. Cassie at pukkapaleo.com in the UK! x