In a small saucepan, combine cocoa or cacao powder, carob powder (optional), cocoa butter, salt, and 3/4 cup coconut milk (180 ml // as recipe is written // if altering batch size, use approximately 2/3 of the coconut milk for this step). Begin warming over medium-low heat, whisking to combine.
Transfer the mixture to a blender (I used a Magic Bullet, but any smaller high-speed blender should also work). Add dates (start with 5 and increase to taste), and blend on high until creamy and smooth. (At this time, you could also add other flavors, such as peppermint oil for chocolate-mint or peanut butter for peanut butter-chocolate.)
*Not all coconut milk is made equal. I like Whole Foods 365 organic full fat coconut milk and Thai Kitchen brand as well. I've also been enjoying Aroy-D brand with success. To make thicker mousse, you can try omitting the liquid from your coconut milk by chilling first the can overnight, opening, and draining off any clear. Then add only the cream. However, I didn't find this necessary and added the whole can and still achieved fluffy mousse.
*Nutrition information is a rough estimate calculated without toppings.