Oreos are one of those accidentally vegan foods that work well in so many desserts. This Oreo chocolate mousse in a jar is a simple but decadent delight. !=ind a jar the perfect size so that you can top the mousse with an Oreo lid for extra points.
Oreo chocolate mousse
65g(½ cup) unsweetened cocoa powder, plus1 tbsp
175g vegan dark chocolate, broken into chunks
Pinch of sea salt
1 x 400ml tin full-fat coconut milk (oil divided, see Tip)
3 tsp vanilla extract
10 pitted Medjool dates
1-2 tbsp peanut butter(optional)
In a small saucepan, combine the cocoa powder, chocolate, salt and half of the coconut milk and warm the mixture over a low heat. whisking gently to combine and melt the chocolate. Then add the remaining coconut milk and whisk until fully combined. Take off the heat and stir in the vanilla.
Transfer to a high-speed blender and add the dates, then blend until smooth. You could add a couple of tablespoons of peanut butter to mix up the flavour if you like.
Take your first jar (wide enough to fit an Oreo in) and drop 2 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 5mm (¼in) of the top of the jar and top with a flat Oreo. Repeat for the other 3 jars. Refrigerate for at least 5 hours until set.
To divide coconut milk, leave the can in the fridge overnight to separate the oil from the milk so when you open the tin you can separate the two.
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