Tastebuds beware: We are about to fool ya.
The households behind KIDOLO have gone through a few dietary evolutions within the past few years: from vegetarian, to vegan, to gluten free, to “I don’t give a ****, give me that Dorito!” Perhaps you can empathize if you’ve experienced a similar culinary pendulum.
Currently, we consider ourselves somewhere in the middle of the dietary continuum; if given a healthy option, we will choose it, but we know how to indulge. So we were over-the-moon when we created this vegan chocolate mousse recipe and over-the-solar system when we took our first bite.
8 pitted Medjool Dates
1 teaspoon coconut oil
2 tablespoons almond or cashew butter
1/4 cup almond milk
1 tablespoon cacao powder
Add ingredients to blender or food processor and mix until smooth. Then crown your mousse with some shredded coconut or choose among endless garnish possibilities: fresh fruit, chopped nuts, granola, etc.
Okay, we have to come clean. When we first created this vegan chocolate mousse recipe, we actually intended to make snack bars. But when we were all done mixing the ingredients, we licked the spoon (obviously) and were completely blown away by the whipped texture, tangy sweetness, and over all yummy taste. So we skipped the whole bar thing – like anyone who has ever attempted to make cookies and scarfed down the dough instead.
If you would like to actually make snack bars simply pour the mixture into a small rectangular baking pan and smooth it out. Leave in the freezer overnight, and the next morning you will have a perfect on-the-go snack ready to be cut up into bite size pieces.