Chocolate Mousse with Coconut Whipped Cream – Raw and Vegan

April 29, 2015
Serves 2 people
Food Processor
Prep time


  • Chocolate Mousse
  • 2
    large ripe avocados
  • 1/2 Cup
    unsweetened almond milk
  • 1/2 Cup
    unsweetened cacao powder
  • 6 Tablespoons
    maple syrup
  • 2 Tablespoons
    pure vanilla extract
  • 2 Tablespoons
    melted coconut oil
  • 2 Tablespoons
    cacao nibs for topping
  • Coconut Whipped Cream
  • 1 15 Ounce
    can of full fat coconut milk
  • 1 Tablespoon
    maple syrup
  • 1 Teaspoon
    pure vanilla extract


  1. To make the mousse: In a food processor, purée the avocado until smooth. Add all remaing ingredients, except the cacao nibs tp the food processor and blend until well combines and creamy. Transfer the mousse to individual bowls and store in the fridge until ready to eat.

    To make the coconut whipped cream: place the whipped cream in the fridge over night or freezer for about 30minutes with the label rightside up. Then remove the can and turn it upside down and open. Pour out the coconut liquid and save in a jar to use in smoothies or to drink later. Scoop at the coconut cream into a bowl. Add in the maple and vanilla and whisk with an electric wisk until stiff peaks form. About 5 minutes.

    Assembly: scoop on some whipped cream, top with cacao nibs and dig in. Enjoy!