DifficultyBeginner

Have last minute dinner guests? This is an extremely easy but very decadent dessert that your guests will rave about. They'll never know it's dairy free! This is a great reason to always have a couple of cans of coconut milk chilling in the refrigerator

Yields4 Servings
Prep Time15 minsTotal Time15 mins

Conversion Chart

 2 Cans of High Quality Coconut Milk(not light or low fat)
 4 tbsp Unsweetened Cocoa Powder
 2 tsp Vanilla extract
 4 tbsp Maple Syrup or warmed raw local honey
 1 pinch sea salt
Topping
 Fresh Raspberries or Pomegranate Seeds

1

Place cans of Coconut milk in fridge for at least 4 hours or overnight, making sure not to shake the cans.

2

Carefully scoop out the coconut cream that has separated from the coconut water in the can. Scoop into a high powered blender or food processor. Add the rest of the ingredients and whir for at least 1-2 minutes or until the its evenly mixed and you have a creamy fluffy mousse. Place in refrigerator to firm up and serve with topping of your choice.

Category

Ingredients

 2 Cans of High Quality Coconut Milk(not light or low fat)
 4 tbsp Unsweetened Cocoa Powder
 2 tsp Vanilla extract
 4 tbsp Maple Syrup or warmed raw local honey
 1 pinch sea salt
Topping
 Fresh Raspberries or Pomegranate Seeds

Directions

1

Place cans of Coconut milk in fridge for at least 4 hours or overnight, making sure not to shake the cans.

2

Carefully scoop out the coconut cream that has separated from the coconut water in the can. Scoop into a high powered blender or food processor. Add the rest of the ingredients and whir for at least 1-2 minutes or until the its evenly mixed and you have a creamy fluffy mousse. Place in refrigerator to firm up and serve with topping of your choice.

Chocolate Mousse