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- Chocolate Date Peppermint Mouse
-
- 1/2 cup Natural Delights Pitted Whole Medjool Dates about 7-8
- 6 ounces dark chocolate chunks
- 12 ounces silken tofu drained and patted dry
- 1/2 cup full fat coconut milk
- 1/2 teaspoon peppermint extract plus more to taste
- Pinch of salt
- Black pepper, to taste
- Crushed candy canes optional, for garnish
- Directions
- Soak the dates in a bowl of hot water for about 20 minutes to soften them. While the dates are soaking, place the chocolate in a heat-proof bowl set over a pot of simmering water (make sure the water does not touch the bottom of the bowl). Stir occasionally until the chocolate has completely melted. Once the dates have softened, remove them from the water and gently pat dry, then roughly chop and add to a high-speed blender along with the tofu and coconut milk. Blend until smooth, stopping to scrape down the sides with a spatula as needed. Add the melted chocolate, coconut milk, peppermint extract, and salt and blend again until the mixture is silky smooth. Taste and add more peppermint extract, 1/4 teaspoon at a time, if desired, blending after each addition. Divide evenly into four small jars or shallow glasses. Chill for at least 30 minutes. Top with dairy-free whipped cream and crushed candy canes just before serving. Enjoy!
- Provided by:
- Natural Delights, Le Petit Eats
Where You Can Buy Ingredients:
| Farmers |
|---|
|
Bard Date Company (Powered by Peanut Patch)
Yuma, AZ, 85364 View details |
|
Sheep Springs Sheep Co dba Dobson Family Farm Inc.
Marc Pedersen Chandler, AZ, 85248View details |
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Featured Recipe
Strawberry Rhubarb Cobbler
Filling ingredients listed above.
FOR THE DOUGH:
1 c. All-purpose Flour
3 tbsp. Packed Brown Sugar
2 tsp. Baking Powder
1/4 tsp. Kosher Salt
3 tbsp. Unsalted Butter, Chilled And Diced
1/3 c. Milk
2 tbsp. Sugar
Preheat oven to 375° F.
For the strawberry rhubarb filling:
In a medium bowl, toss rhubarb and strawberries with sugar, cornstarch, tapioca, orange juice, and orange zest. Let stand for 15 minutes, stirring every 5 minutes.
For the dough:
In a large bowl, whisk together flour, brown sugar, baking powder, and salt. With a rigid pastry blender or a fork, cut butter into dry mixture until incorporated and crumbly. Drizzle milk evenly over the top of the mixture and then stir together just until evenly moistened. Do not over-mix. Dough will be thick.
To assemble the cobbler:
Transfer strawberry rhubarb filling to a deep baking dish (the oval dish shown in my photos is about 9 x 11 inches, with tall sides). Using a spoon, drop dough onto top of strawberry rhubarb filling, dividing evenly into 8 dough mounds. Sprinkle the 2 tablespoons of sugar evenly over the dough mounds.
Bake, uncovered, for about 40 minutes, until biscuits are browned and filling juices are thickened and bubbling nicely. Remove from oven to a cooling rack. Let cool for about 30 minutes before serving. This is great with a scoop of vanilla bean ice cream—or a dollop of whipped cream, or a splash of cream.
