Whole Chocolate Mousse

(My own recipe)

4 oz raw cacao nibs
2 cans full-fat coconut milk, do not shake
4 oz dates (pitted weight)

Grind the cacao nibs as finely as you can. I use ye olde 'half pint jar on a blender' because it grinds more finely than the food processor. Open up your first can of coconut milk and spoon the cream off the top into the top of a double boiler. Add the ground chocolate and bring to a simmer. Stirring frequently, simmer uncovered until the coconut cream turns a nice brown color, maybe 10 or 20 minutes. Add the rest of the can of coconut milk and strain through a single or double thickness of cheesecloth (single - crunchier but faster). The straining took some time; I ended up squeezing it by hand, a gross-fun job that would be well-suited to a 10 year old.

Pit your dates and put them in a food processor with the other can of coconut milk. Process completely. Once the chocolate mixture is completely cool, mix it together with the date mixture. You could do this in a food processor so it was light and fluffy. Serve in small bowls, because it's extremely rich.