Melt the chocolate and add to the food processing along with all remaining ingredients (make sure you pit the dates!)
Process until completely smooth and no chunks remain, about 1 full minute.
Taste and add more maple syrup or cocoa powder if desired.
Transfer to a bowl, and refrigerate for at least 1 hour.
Serve with coconut whipped cream, fresh berries, or enjoy as is! I like to mix in a few scoops of coconut whipped cream right into the mousse to make it nice and light/fluffy and then add an extra dollop on top.
In lieu of the dates, you can sub for extra maple syrup if desired. If omitting the dates, leave out the almond milk and add just 1-2 tbsp as needed. Once prepared, this recipe will store in the fridge for 5 days. Store in an air tight container for best results. If your dates seem dry, soak them in hot water before blending to ensure they blend smoothly.