Vegan Chocolate Mousse Recipe

This vegan chocolate mousse is rich, creamy, and incredibly simple, made with chilled coconut milk instead of dairy, banana, or avocado. A quick plant-based dessert you can whip up in minutes. It's also very easy to prepare in advance making it a perfect dessert for a dinner party.

Course Dessert

Cuisine International

Keyword coconut milk

Diet vegan

Prep Time 5

Total Time 5

Servings portions

Calories 528

Author Simone

Equipment

Blender or immersion blender
2 small serving glasses

Ingredients

1 can full-fat coconut milk chilled overnight (400 ml)
2 ½ tbsp cocoa powder
1 tsp cinnamon
½ tsp cardamom
2 ½ tbsp maple syrup
1 tbsp sliced almonds
1 tbsp coconut flakes
1 tbsp cacao nibs

Instructions

Remove the coconut milk from the refrigerator and scoop the thick cream from the top into a blender cup or small food processor.
Add cocoa powder, cinnamon, cardamom, and maple syrup and blend until smooth and creamy.
Divide the mousse between two glasses and chill until ready to serve. It will firm up slightly as it cools.
Toast the almond slices and coconut flakes, and serve the mousse topped with almonds, coconut, and cacao nibs.

Notes

For the nutritional value the entire can is taken into account so that's not exactly accurate but it's hard to calculate otherwise.

Nutrition