Tahini & Dark Chocolate Mousse

Prep time:
Total time:
Serves: 2


  • 8 plump, dried dates (120 grams), pitted
  • 1 ripe avocado, pitted & fruit scooped from skin
  • 2 tablespoons (15 grams) cocoa powder
  • 2 tablespoons (38 grams) tahini
  • 2 teaspoon (10 ml) vanilla extract
  • ⅓ cup (80 ml) almond milk (or other non-dairy milk)
  • ΒΌ teaspoon (1 gram) fine sea salt
  • Cherry Conserves, to serve (recipe here)
  • Coconut Whipped Cream, to serve (recipe here)


  1. Add the dates to the bowl of a food processor. Pulse until they form a thick paste.
  2. Add the avocado, cocoa powder, tahini, vanilla, almond milk, and salt. Pulse until smooth and creamy. Divide between 2 small glass jars or bowls. Cover with plastic film, and chill in the fridge for at least 30 minutes. May be made 1 day in advance.
  3. When ready to serve, spoon some conserves on top. Add a dollop of whipped cream. Serve immediately.