Dates were always my alternative snack when the kids would start whining about dessert or something sweet in general. But as you know, you can’t fool kids. Kids own you! So I eventually ended up using them in so many different ways, making desserts, that we came to a point we are all happy: kids have desserts and I don’t use sugar to make them. I use dates –or maybe dates sugar from time to time.
They are rich in fiber, they are good for the gut microbiome and the immune system, they are filled with antioxidants (flavonoids, carotenoids, phenolic acids) which help deal with chronic diseases, they promote brain health and they have a helpful effect on inflammation indicators, reducing the activity of beta amyloid that forms plaques in the brain that lead to Alzheimer’s disease.
One of the best recipes so far to enjoy them as a real dessert, is *drumroll* this chocolate mousse you won’t believe!
Ingredients
20 pitted dates
400ml thick coconut cream
3-4 tbsp. cocoa
1 tbsp almond butter
dark chocolate chocolate chips
1 tsp vanilla extract
¼ tsp salt
Method
Start by soaking your dates for about 30 minutes in water and remember to put the coconut cream in the fridge for a few hours before using it.
After having soaked your dates, put them in the blender along with the coconut milk, add the cocoa, almond butter, vanilla and salt and blend them all together until you have a smooth mousse. If needed, add a little water or plant-based coconut milk for a smoother texture.
When done, put the mixture in bowls and add your chocolate chips. You can try adding chopped fresh fruit or chopped nuts or grated coconut or berries as a topping. It’s up to you. Put your bowls in the fridge when they’re ready for 1-2 hours and when the texture seems to be rich and foamy and not watery, you can enjoy.
