My kids love “treats” and sometimes feel deprived of the junk filled diets of many of their peers, especially my daughter who has dairy and gluten intolerance. Since she just finished her first round of state mandated testing, I thought a special after school snack was in order, so I decided to make them Vegan Chocolate Mousse with Coconut Whipped Cream.
It was my first time to make both, so I wanted to wait until I got the dual seal of approval before posting it to my blog. They were so excited, especially My Cupcake, who squealed when she learned she could actually have whipped “cream”. 😀
This recipe is very easy and a crowd pleaser.
Vegan Chocolate Mousse
2 Ripe Avocados (Pits removed and use only the meat)
1/2 Cup Raw Cacao Powder *
1/2 Cup Pure Organic Maple Syrup**
1/2 Cup Almond Milk
2 Tsp Vanilla Extract
- Puree/Blend until smooth. I used my Blendtec blender so it took less than 30 seconds to blend it all.
- Pour into ramekins and chill at least 1 hr or longer depending how firm you would like it.
* I used Navitas Raw Cacao Powder since it has so many extra good goodies in it like: iron and magnesium, polyphenols, flavonols, theobromine, omega fatty acids and antiodxidants that are beneficial to our bodies. But, it does give it a bit of a more dark chocolate, slightly bitter taste. This recipe will work with any cacao powder you choose.*
**I chose organic maple syrup as our sweetener since it also provides beneficial minerals/vitamins like zinc, calcium, iron, potassium and manganese as well as containing anti-inflammatory and antioxidant properties.**
Some modifications I will most likely do in the future are the following:
1. Reduce the amount of raw cacao: think it may have been a bit too bitter for my son even though he said he liked it. He prefers a more milk chocolate flavor while my daughter likes the more dark chocolate taste.
2. Use vanilla bean instead of the vanilla extract
3. Use my homemade almond milk instead of the store bought I had on hand.
Of course, chocolate mousse is not complete without some whipped “cream”. But if you’re like my daughter and myself with a dairy intolerance, you can sometimes feel left out :(. But, NEVER FEAR!!! Marci is here! 😀
Coconut Whipped Cream
1 Can Full Fat Organic (if it fits your budget) Coconut Milk
2 Tsp Sweetener of Choice
1/2 Tsp Vanilla Extract
- Place can of coconut milk in fridge over night. This separates the thick cream from the liquid.
- Scoop out the thick cream. Make sure not to scoop out any of the liquid. Save the liquid for later use in smoothies, juices, etc
- Whip up the thick cream until soft peaks form
- Add in sweetener and vanilla extract. Amount will vary depending on your sweetener and your tastes.
- Whip again until fluffy
- Top mousse and enjoy
**Leftovers will stay well in the fridge for numerous days. Might firm up so just use a spoon to re-whip. I used mine in my coffee this morning.**
Modification in future:
1. Will use vanilla bean instead of vanilla extract
I think you will enjoy this nutritious yet delectable treat. I know my children did!