400 millilitre can coconut cream
200 gram medjool dates, pitted
1/3 cup cocoa powder
1 teaspoon pure vanilla extract
Refrigerate the coconut cream in the can for at least 4 hours, or overnight. This helps the mixture whip up to a thicker, creamier consistency.
Coarsely chop the pitted dates and place in the bowl. Add the chilled coconut cream and process until combined.
Add cocoa powder and vanilla to the mixture, and blend together for 1-2 minutes or until as smooth and creamy as possible – there will still be tiny flecks of date.
Divide the mousse between 4 glasses or ramekins and chill for 2 hours, to set.