Oreo Chocolate MoussePrint Recipe
- 1/2 cup + 1 Tbsp (56 g) unsweetened cocoa powder
- 1 cup vegan dark chocolate
- Pinch of sea salt
- 414 ml can full-fat coconut milk*, divided
- 3 tsp pure vanilla extract
- 10 pitted medjool dates
In a small saucepan, combine cocoa powder, chocolate, salt and 1/2 of the coconut milk. Begin warming over low heat, whisking gently to combine.
Once the chocolate is melted and combined add remaining coconut milk and whisk until fully combined. Then take off the heat and add the vanilla.
Transfer to a high speed blender - Add dates then blend on high until smooth. You could add a couple of table spoons of peanut butter to recreate the ben and jerries flavour.
Take your first jar (wide enough to fit an Oreo in) and drop two Oreos in on top of each other not flat but standing on end so they fill the jar. Then pour in the mixture until it comes to within half a cm of the top of the jar and top with a flat Oreo. Refrigerate for 5 hours minimum until set.