The dish that started it all. There I was, perched on my kitchen bench, savouring each spoonful like it was a gift from above, and it hit me… this dessert is totally acceptable to eat for breakfast!




Skill level

Average: 3 (25 votes)


  • 1 can (400 ml) coconut cream
  • 2 tbsp cacao powder
  • 1 tbsp maple syrup
  • 1 tbsp psyllium husk
  • 1 cup Medjool dates, pitted, soaked in water overnight
  • 1 tsp vanilla extract
  • ¼ cup cacao butter, melted (optional)

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Soaking time overnight

Chilling time 2-3 hours

Blend all ingredients until smooth. You may need to regularly stop the blender and scrape down the sides with a spatula to allow for a well-combined mixture. Taste. Sweet enough? Chocolatey enough? Adjust if desired.

Divide the mousse evenly into 2 glasses, cover and refrigerate for 2-3 hours. Top with either pomegranate jewels or fresh berries and coconut chips.



• Will keep in the fridge for 2–3 days.


Recipe from Why It's Perfectly Acceptable to Eat Dessert for Breakfast, by Nicole Joy, with photography by Mindi Cooke and styling by Lyndel Miller.