Paleo 3-Ingredient (Dairy-Free) Cocoa Mousse
Adapted from
UrbanPoser
For the coconut cream, refrigerate the cans of coconut milk overnight,
(several days if possible) then scoop out the cream that rises to the top
and reserve
the liquid for other uses.
Ingredients
Serves 4
Coconut cream scraped from the top of 2 (13.5 oz) chilled cans of full fat
coconut milk (use
BPA-free coconut milk)
4 tablespoons cocoa (adjust according to taste and/or desired thickness)
3 tablespoons honey (or maple syrup)
1 teaspoon vanilla extract (optional)
Directions
When you are ready to make the mousse, open up the cans and scoop the thick
coconut cream into a large bowl of a heavy-duty mixer or with an electric
hand
mixer fitted with whisk attachment (try to keep as much liquid out of the
cream as possible)
Add cocoa, honey and vanilla extract (if using) to the bowl and beat,
starting on low, increasing incrementally to medium speed until soft peaks
become
visible, about 5 minutes.
Divide the mixture evenly among ramekins and refrigerate until ready to
serve. Mousse will become thicker as it chills in the fridge.
Nutrition facts
One serving yields 243 calories, 19 grams of fat, 21 grams of carbs and 3
grams of protein.
Adapted from
UrbanPoser
For the coconut cream, refrigerate the cans of coconut milk overnight,
(several days if possible) then scoop out the cream that rises to the top
and reserve
the liquid for other uses.
Ingredients
Serves 4
Coconut cream scraped from the top of 2 (13.5 oz) chilled cans of full fat
coconut milk (use
BPA-free coconut milk)
4 tablespoons cocoa (adjust according to taste and/or desired thickness)
3 tablespoons honey (or maple syrup)
1 teaspoon vanilla extract (optional)
Directions
When you are ready to make the mousse, open up the cans and scoop the thick
coconut cream into a large bowl of a heavy-duty mixer or with an electric
hand
mixer fitted with whisk attachment (try to keep as much liquid out of the
cream as possible)
Add cocoa, honey and vanilla extract (if using) to the bowl and beat,
starting on low, increasing incrementally to medium speed until soft peaks
become
visible, about 5 minutes.
Divide the mixture evenly among ramekins and refrigerate until ready to
serve. Mousse will become thicker as it chills in the fridge.
Nutrition facts
One serving yields 243 calories, 19 grams of fat, 21 grams of carbs and 3
grams of protein.
