Healthy Chocolate Mousse Bars
Impossible to stop at one, these Healthy Chocolate Mousse Bars are the treat you didn’t know you needed! Rich, indulgent and secretly good for you, these bars are made with wholesome ingredients and require no baking! They also happen to be plant based, vegan, dairy-free, gluten-free, refined sugar-free and best of all, guilt-free!
Equipment
- 1 Food Processor Small
- 1 Loaf Pan I used a 9" x 5" by USA PAN
Ingredients
For the Nutty Base
- 80 g Walnuts + Pecans mixed or single-type nuts, either works!
- 1 tsp Cocoa Powder I use Valrhona or Rodelle unsweetened
- 1 tbsp Almond Flour/Meal
- 2 tbsp Dessicated Coconut
- 115 g Pitted Medjool Dates 6-7 pieces (if cold, microwave in 10-15sec bursts OR soak in warm water 5-10mins)
For the Vegan Chocolate Mousse Topping
- 300 ml Coconut Milk I use the brand Kara
- 100 g Dark Chocolate Chips/Callets I use the brand Callebaut 811
- 1 tbsp Tahini (optional extra Tahini for swirling pattern on top)
- 1 tbsp Pure Maple Syrup
- 1 tsp Pure Vanilla Bean Paste or Vanilla Extract I use the brand Queens in Australia
- pinch Salt
Instructions
For the Nutty Base
- Line a 9"x5" loaf pan with parchment paper, leaving overhang for easy removal.
- In a small food processor, pulse pecans, walnuts, almond flour, cocoa powder, and desiccated coconut until the mixture resembles a coarse crumb.
- Next add the dates and pulse until chopped and evenly incorporated. The mixture should be a coarse crumb - no clumps, not mushy.
- Transfer the nut mixture to the lined loaf pan and press it firmly into an even, tightly packed layer. Use your hands, the back of a spoon, or anything flat to help pack it down evenly.
For the Vegan Chocolate Mousse Topping
- Add coconut milk, dark chocolate chips, tahini, maple syrup, vanilla, and a pinch of salt to a small saucepan.
- Heat over low to medium heat, stirring continuously until the chocolate is melted and the mixture is smooth and well combined.
- Remove from heat and let cool slightly.
- OPTIONAL: Spoon small dollops of tahini on top and use a skewer to gently swirl them into a marbled pattern.
Set & Serve
- Refrigerate for 3–4 hours, or until fully set and firm to the touch.
- Once set, lift from the pan using the parchment overhang, slice and enjoy!
Notes
- Pulse, don’t blend, you want a crumbly base, not a mushy one.
- Don’t forget to pit your dates, it’s an easy step to overlook, but important for your food processor!
- Add dates last, this prevents clumping and helps the mixture combine evenly.
- Run your knife under hot water and wipe dry before slicing, for clean, neat cuts.