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Recipe: Vegan Dark Chocolate Espresso Mousse


Simple, real and delicious. You know we LOVE recipes with very few whole food ingredients because well, the less the better! This creamy, rich chocolate mousse is made with coconut milk, coconut oil, espresso, and dark chocolate. You only need 5 minutes to prepare this mousse and then let it sit overnight in the fridge for a wonderful chocolate treat! This is the perfect after Christmas Dinner treat the whole family will love!


INGREDIENTS

  • 1 cup dark chocolate chips be sure it's dairy free if you want recipe vegan + extra for chocolate shavings

  • 1 teaspoon coconut oil

  • 1 14 oz can full fat coconut milk

  • 1 tablespoon instant espresso coffee

  • 1/4 banana

INSTRUCTIONS

  • Add chocolate and coconut oil to microwave-safe bowl and heat on high power for 30 seconds. Stir and repeat 1-2 more times, stirring after every 30 seconds until chocolate is fully melted.

  • Pour coconut milk into large bowl of stand-up mixer.

  • Grind instant espresso coffee with a mortar and pestle or add it to a small bowl and use back of a spoon to grind it into more of a powder.

  • Add it to coconut milk along with the melted chocolate.

  • Using beater attachment, mix on medium speed for about 1 minute or until smooth.

  • Transfer chocolate mixture into individual jars or small bowls and refrigerate overnight or at least 7 hours.

  • Upon serving, using potato peeler shave bits of chocolate to serve on top of mousse. Cut half of a banana into slices and make heart cutouts using 3/4'' heart cookie cutter. (Optional-but definitely makes eating them more fun!)

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