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Vegan Chocolate Mousse

Creamy vegan chocolate mousse made with all real, wholesome ingredients, refined sugar free, and takes less than 30 minutes to make.

Course Dessert
Prep Time 30 minutes
Chilling Time 1 day
Servings 4 servings

Ingredients

  • Heaping 1/2 cup dark chocolate chips 5 oz, I used Hu’s
  • 1 can coconut cream (13.6 oz) chilled overnight
  • ¼ cup pure maple syrup
  • 2 ½ tablespoons cocoa powder
  • 2 teaspoons vanilla or vanilla bean paste
  • Pinch pink Himalayan salt or regular
  • 2-3 tablespoons liquid from coconut cream

Instructions

  1. chill the coconut cream in the fridge overnight.
  2. melt the chocolate chips in the microwave, on 50% power, in increments of 45 seconds, until fully melted. Let cool.
  3. in a bowl, add the coconut cream (the solid part from the chilled can of coconut cream), cocoa powder, maple syrup, and sea salt and whip until incorporated and light and airy.
  4. pour in the cooled, melted dark chocolate into the whipped cream mixture and gently fold until incorporated.

  5. add a little of the liquid from the bottom of the can of coconut cream, 1 tablespoon at a time, to the mousse and mix until it’s super smooth and creamy.

  6. Spoon into serving glasses and let chill for a few hours or up to overnight.
  7. top it with whipped cream and raspberries.
  8. enjoy!