Vegan Coconut Cream Chocolate Mousse

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4	06:05:00 hour(s): minute(s) : second(s)
Ingredients	Minutes	Calories

Preparation time	Cooking time	Servings
00:05:00 hour(s): minute(s) : second(s)	06:00:00 hour(s): minute(s) : second(s)	2

This mousse gets its rich chocolatey flavor from unsweetened cocoa powder. Cocoa powder has anti inflammatory properties that can prevent heart disease, cancer, and diabetes. The coconut cream chocolate mousse (sumptuous btw) is vegan, dairy-free, gluten-free, and is made from ingredients that you can likely find in your pantry. You can top the mousse with anything you’d like, from cinnamon to fresh fruit to nuts. The mousse will last in the refrigerator for several days after you make it, which will allow you to enjoy this special dessert all week long (assuming you don’t eat the whole batch all at once!).

Ingredients

1	Can	Coconut cream
1/4	Cup	Cocoa powder
2	Tablespoons	Maple syrup or agave (agave will slightly increase calories, fat etc.)
1/2	Tablespoon	Vanilla extract

Instructions

1. Place an unopened can of coconut cream into the refrigerator. Leave it to chill overnight or for several hours so that the coconut cream separates from the coconut water and solidifies.

2. In a bowl, combine the coconut cream, cocoa powder, maple syrup and vanilla extract. Do not use the coconut water here. Instead, you can save it to add to a creamy soup or curry.

3. Mix well until all ingredients are smooth and incorporated. Be sure to scrape any cocoa powder that builds up on the side of the bowl back into the mixture.

4. Cover the bowl or transfer its contents to a tupperware with a lid. Put the bowl or tupperware into the refrigerator and let chill for 4-6 hours.

5. When the mousse has set, scoop your mousse into bowls to serve. Top with berries, nuts, cinnamon, a drizzle of honey, or whatever else seems right.