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.
Once the mixture is melted, add remaining coconut milk and whisk until fully combined. Then remove from heat and add vanilla and stevia to taste (or just add more dates).
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.)
Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or sea salt for saltiness.
Transfer to a bowl and cover. Refrigerate until cold and thickened - at least 4 hours, preferably overnight.
To serve, enjoy as is or divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).
Store leftovers covered in the refrigerator up to 5 days.
*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.