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Vegan Chocolate Mousse

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Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 1 can unsweetened canned coconut milk, solid part only chilled*
  • 2 TBSP cocoa powder
  • 2 TBSP powdered monk fruit, powdered sugar, or other sweetener*
  • Optional splash of vanilla

Instructions
 

  • Separate the coconut cream and place it in a medium sized mixing bowl
  • With a hand mixer, whisk the coconut cream on medium until smooth and creamy
  • Add the rest of the ingredients and mix until smooth and lump-free, scraping down the sides of the bowl as needed
  • Store in the fridge in an airtight container and serve chilled as is or garnished with fresh fruit, shaved chocolate, or whipped cream

Notes

  • *Canned coconut milk: storing the coconut milk in the fridge, at least overnight, makes it easier to separate the cream from the liquid
  • *Powdered monk fruit, sugar, or other sweetener: any powdered sugar or similar substitute will work here, and you can make your own by blending up sugar, stevia, or another granulated sweetener until it’s a fine powder
  • The longer the mousse is in the fridge (~5+ days), the consistency will start to thicken – it’s still safe to eat and super yummy, but just a bit different from when it was freshly made
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