Nothing says love better than chocolate. This Sugar Free Chocolate Mousse is perfect for your sweetheart. It’s rich and decadent. It’s healthy, but you’ll never know it. All you’ll taste is chocolate bliss!
Maybe you are like me and would rather cook a special dinner on Valentine’s Day rather than hire a babysitter, fight the crowds, wait in lines, and go home hungry. Each year, the kids and I cook a fantastic meal at home. We usually decide what to have that day before Valentine’s Day, go to the store for the ingredients, and get to cooking on that special day. It’s a fun traditional I hope to continue this year.
I recently made this dessert for a Girls Night Out. Everyone brought a dish to share. I volunteered for dessert. I had one person who wasn’t eating any sugar and another watching her calories. I found this dessert online and decided to try it, even though I was a little leery about butternut squash in a dessert. Yes, you read that correctly! This recipe called for 2 cups of pureed butternut squash.
This is a great way to get your family to eat their vegetables. The best part, they will never know it’s in there, unless they see you make it. The roasted squash gives the mousse a wonderful texture. Combined with the dates, it is sweet and delicious. Paired with the berries, your family is sure to fall in love with this dessert.
3/4 cup raw cashews
1 cup packed pitted dates (about 20)
2 cups puréed butternut squash (about 3/4 of a squash)
3/4 cup unsweetened coconut milk beverage, more if needed
1/4 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
Fresh raspberries or blackberries
Grated coconut (optional)
- Place cashews and dates in a medium bowl and cover with very hot water. Let soak for 2 hours to soften. Drain well.
- To roast squash, preheat oven to 400 degrees. Cut squash lengthwise and remove the seeds. Place squash skin side up in a baking dish with 1/2" of water. Bake for 25 or until squash is fork tender. Remove and allow to cut. Remove skin from squash by scooping out squash with a large spoon.
- Place drained cashews and dates, butternut squash and coconut milk in a high-powered blender or food processor and process until smooth (this may take 1 to 2 minutes). I used my Vitamix blender with its tamper.
- Add cocoa and vanilla. Process again, adding a bit more coconut milk if needed to make a smooth, mousse-like texture.
- Chill at least 1 hour or until ready to serve.
- Garnish with raspberries or blackberries and coconut.