1 package (350-450 grams) silken tofu (I used the shelf-stable soft variety)
1/2 cup cooked or canned chickpeas, well rinsed
10 large dates, pitted
1/4 cup unsweetened cocoa powder
1/2 teaspoon vanilla extract
agave or maple syrup, to taste, if desired
Process all ingredients together in a food processor until smooth. You can serve the mousse as is or refrigerated, or partially frozen (either freeze briefly or freeze for longer storage and let thaw slightly before serving). I made chocolate bases in muffin cups to serve my mousse, but bowls or glasses work just as well.
A vegan Valentine's treat that is healthy, free of refined sugars, and high in protein! But you're Valentine will never be able to tell!
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