That recipe name is a mouthful, isn’t it? But how else to describe these insanely decadent treats. My goodness, the melt-in-your-mouth factor is outta control with these little morsels. They’re like, that roll your eyes, oooh and ahhhh kinda good.
Yesterday, I made the peanut butter mousse portion of this recipe for a dessert but I found it to be too rich to eat by itself. What to do, what to do.
I’d been thinking of making chocolate-covered dates for a while and I was just going to stuff them with peanut butter or tahini but then….I had the wild idea of stuffing the mousse inside medjool dates and covered them in chocolate.
Dare I? Oh, yes, I dare.
You could make them with regular dates but I find medjool dates allow you to stuff in more of the to-die-for peanut butter mousse. Plus medjool dates are so plump and sweet, I’d definitely recommend using them if you can get your hands on some.
As for the chocolate, you can purchase this dark chocolate bar from Amazon but most grocery stores should carry a dairy-free bar that will work just fine in this recipe. Simply read the label and make sure it doesn’t contain any milk products. Most quality dark chocolate bars don’t so you shouldn’t have a problem finding one.
I’ve made mousse with coconut milk before. Actually, I make something similar all the time with coconut cream, protein, maple syrup and cocoa. Combining those 4 ingredients, rolling it into balls and freezing makes the most insanely creamy, protein truffles and I often keep a batch in the freezer for night-time sweet tooth attacks.
I’ve made many batches of chocolate mousse with coconut cream but had yet to delve into the nut butter mousse variety. I adapted the peanut butter mousse recipe from the Almond Butter Mousse in DIY Nut Milks, Nut Butters, and More: From Almonds to Walnuts by Melissa King of My Whole Food Life. It’s a good little book to keep in your collection, especially if you’re a nut butter lover like me.
To make the coconut cream needed for the recipe, you’ll have to place a can of good quality coconut milk in the fridge overnight. By placing the can in the fridge, the fat separates from the water and you end up with beautiful, rich, decadent coconut cream. To use it, simply scoop it out of the can and into a bowl or container. If you wish, you can save the leftover water for smoothies or other recipes.
I usually use Thai Kitchen coconut milk but Whole Foods carries a good one as well. Some less expensive brands may be okay too but the fat content does vary from brand to brand. You can experiment to see if the kind you use will provide enough coconut cream for the recipe. I used Thai Kitchen coconut milk for this recipe and after sitting in the fridge overnight about 2/3 to 3/4 of the can separated into cream.
Once you’ve whipped up the mousse, it’s just a matter of melting the chocolate and dunking the stuffed dates. At this point, your mouth should be watering but worry not, it’s only a short while longer until they’ll be ready!
After you’ve covered all the dates in chocolate, place them in the fridge to set and about 20 minutes later you’re ready to indulge. Normally, I have a hard time stopping at one treat, but honestly these are so decadent, one is so satisfying that it’s all you need.Print
Dark Chocolate Covered Peanut Butter Mousse Stuffed Dates
- Yield: 14
- Category: Dessert
- Take the refrigerated coconut milk out of the fridge and scoop out the cream.
- Place in a bowl and whip vigurously with a spoon for about 30-45 seconds.
- Mix in the peanut butter and maple syrup and continue whipping until it’s creamy and fluffy.
- Place in a container in the fridge for at least 30 minutes.
- Start melting the chocolate and coconut oil in a double boiler.
- Make a small slice down each medjool date, take out the pit and place on a baking sheet lined with parchment or wax paper.
- Take the mousse out of the fridge and stuff a small spoonful into each date.
- Using a fork, drop a stuffed date into the melted chocolate and roll around until it’s completely covered.
- Place on the lined baking sheet.
- Continue with the rest of the dates until all the chocolate is used up.
- Place in the fridge until set.
You will have extra peanut butter mousse from this recipe. Store it in the fridge to use as a dip for fruit, enjoy it as is, spread on banana bread or pancakes or use it for anything else you can think of!
These will melt out of the fridge so keep refrigerated until ready to serve.
So, who’s going to try these first?!!
Be sure to tag me on Instagram @runningonrealfoodif you make them so I can check them out! I love it when you guys make my recipes so do come back and leave a comment with any feedback you might have, hopefully you’ll love them as much as I did!