Vegan Chocolate Mousse
Ingredients
-
14
oz
full fat coconut milk
-
2
tbs
cocoa powder
-
3
tbs
pure maple syrup
-
1
tsp
vanilla extract
Instructions
- Refrigerate the canned coconut milk for at least two hours or overnight.
- Place a metal or glass mixing bowl and electric mixer beaters in the freezer for at least 15 minutes.
- Separate the coconut cream from the coconut water in the can, discarding the water.
- Place the coconut cream in the chilled mixing bowl and whip on medium speed for 30 seconds.
- Scrape down the sides of the bowl, then whip on high for 2 to 3 minutes until fluffy.
- Add the cocoa powder, maple syrup, and vanilla extract, and whip on low for 10 seconds.
- Scrape down the sides again, then whip on high for another 30 seconds.
- Taste and adjust sweetness or cocoa powder if desired, whipping in any adjustments.
- Divide into 4 portions and refrigerate for at least 30 minutes before serving.
Nutrition Facts (estimated)
Servings
4
Calories
245
Total fat
22g
Total carbohydrates
14g
Total protein
2g
Sodium
15mg
Cholesterol
0mg
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