1. Melt the chocolate chips in a double boiler and set aside to cool slightly.
2. Whisk the aquafaba in a large bowl until stiff peaks form.
3. Whisk Tulia Chocolate Date snack, coconut cream, orange zest and vanilla extract in a large bowl and stir in the melted chocolate. Gently fold in the whipped aquafaba.
3. Divide the mixture between 6 ramekins and refrigerate until set (overnight preferred).
4. Garnish the chilled mousse with fresh strawberries and whipped coconut cream, if desired, and serve.
