Dessert Seven Layer Dip – chocolate mousse, silky caramel, and coconut whip galore! Naturally sweetened with dates, gluten free, and vegan.

I think the only sensible way to start a post all about the many merits of DESSERT Seven Layer Dip is to dive into those LAYERS?

Layer one: Kicking it off with an easy chocolate mousse. Luxurious, dip-able, chocolate-overload chocolate mousse. Made with just dark chocolate, coconut milk, and dates in the blender. The sturdy and flavorful foundation on which we will build this house.

And two: Nothing but chopped almonds will do! The perfect crunch amidst our many creamy dreamy layers.

Three: Chopped dates – little bursts of chewy caramel. Heaven.

Four: Next up is a sticky sweet date caramel sauce. Spiked with almond butter and silky smooth.

Five: Then a pillowy cloud of coconut whipped cream. I opt to leave this layer unsweetened to help balance the dessert. The end result is a sweet, but not overwhelmingly so, dip. You can absolutely opt for a tablespoon or two of pure maple to sweeten this layer.

Six: Toasted coconut adds more crunch and a mild tropical flavor.

Seven: Sweet and slightly sour strawberries and that’s it!

Optional bonus eighth layer: I went a little rogue and topped it off with a few chocolate shavings.

Reasons to love this recipe:

It is naturally vegan and gluten free!
Can easily be made paleo by choosing coconut sugar sweetened or unsweetened chocolate!
And can you imagine anything more fun than serving this dip?!
Pairs perfectly with salty tortilla chips and sliced fruit!

What ingredients are in Dessert Seven Layer Dip?

Here’s the ingredient rundown.

Coconut milk – from a can
Dark chocolate – bars, chips, any shape will do.
Dates, dates and more dates! – they add a complex sweetness that can’t be beat!
Almonds
Chopped dates – you can chop your own, but I prefer to skip that sticky chopping step and use pre-chopped dates.
Almond milk
Almond butter
Toasted coconut flakes
Strawberries

How do you make dessert seven layer dip?

As you might expect, it’s best to tackle this dip layer by layer.

Start by adding all the chocolate mousse (aka layer one) ingredients to a high-speed blender. Blend until smooth and pour it directly into a 9×9 inch pan. Pop it in the fridge for 20 minutes to set.

Once set, layer on the chopped almonds and dates.

Blend up all the date caramel ingredients and spread it onto the dip.

Add the coconut milk for the whip to a bowl and using a hand mixer, whip until soft peaks form. You get the idea, spread this on top of the caramel.

Top with toasted coconut and sliced strawberries. It’s ready to eat immediately, but I like to chill it in the fridge for another 20 minutes to let the layers settle and meld together.

What do you serve with dessert seven layer dip?

My favorite is salty tortilla chips! It’s a winning sweat and salty combo. It’s also great with slice fruit, like apples and pears.

Dessert Seven Layer Dip

Author: Laurel
Prep Time: 12 hours
Cook Time: 1 hour
Total Time: 13 hours
Yield: 16 servings 1x
Category: Sweet Things
Method: Blender
Cuisine: American
Diet: Vegan

Print Recipe

Description

Dessert Seven Layer Dip – chocolate mousse, silky caramel, and coconut whip galore! Naturally sweetened with dates, gluten free, and vegan.

Ingredients

Scale

Chocolate Mousse

1 can full fat coconut milk
10 oz dark chocolate, melted
4 pitted medjool dates

½ cup chopped almonds

½ cup chopped medjool dates

Date caramel

1 cup lightly packed pitted medjool dates
¾ cup almond milk, plus 1-2 tablespoons extra, if needed
¼ cup almond butter

Coconut Whipped Cream

- 1 can full fat coconut cream, chilled in the fridge overnight
- 1–2 tablespoons maple syrup (optional)

½ cup unsweetened toasted coconut flakes

2 cups sliced strawberries

Instructions

In a high-speed blender, combine the ingredients for the chocolate mousse layer. Blend on high until smooth. Pour into a 9×9 baking dish. Transfer the dish to the fridge for 20 minutes to set.
Once the mousse is set, sprinkle on the chopped almonds and chopped dates in an even layer.
Rinse out the blender, and add in the date caramel ingredients. Blend on high, scraping down the sides, or using the tamper, as needed, until a smooth caramel sauce forms. Add in 1-2 more tablespoons almond milk if needed to get the blender moving. Pour the caramel sauce into the pan and smooth it into an even layer.
Add the solid cream from the chilled can of coconut milk to a bowl. Use a hand mixer to whip the cream into soft peaks. Add in the maple syrup, if desired, and mix again. Spread the coconut whipped cream in an even layer on top of the dip.
Sprinkle on the toasted coconut in an even layer.
Top with sliced strawberries.
Transfer the dip to the fridge to set for 20 minutes.
Serve with chips, crackers, or sliced fruit!

Nutrition

Serving Size: 1/16th
Calories: 383
Sugar: 30g
Sodium: 21mg
Fat: 18g
Saturated Fat: 16g
Carbohydrates: 30g
Fiber: 5g
Protein: 5g

Keywords: chocolate, layer, dip, mouse, coconut, coconut milk, date, date caramel, caramel, almond, coconut whipped cream, vegan, gluten free, strawberry