Raw Coconut Cream Chocolate Mousse

coconut cream chocolate mousse

This coconut cream chocolate mousse is one seriously delicious dessert.  For something that’s raw, vegan and stupidly simple to whip up it’s very rich and very satisfying, as all desserts should be.

It’s also pretty damn healthy, with a loads of good fats, vitamins, minerals and antioxidants from the avocado, coconut cream and cacao powder.  Raw honey (ie NOT the processed, pasteurised kind) is also full of natural enzymes, the entire vitamin B complex and over 20 different amino acids.  While chia seeds too, are concentrated packets of nourishment, which is why they’re considered a superfood.

I’m sorry to say I don’t go in for calorie counting, so I don’t have that sort of info for my recipes.  I’m a firm believer in eating beautifully clean, healthy, nutrient-rich food and letting the weight take care of itself.

This coconut cream chocolate mousse is never going to be a low-calorie dessert and it’s not meant to be.  It’s a dessert full of essential healthy fats to nourish your brain and endocrine system.  If we want healthy bodies, we can’t live without healthy fats and that’s a fact.

The bottom line – this is a really wonderful, healing dish when you’re looking to indulge in a little something special.  So, no guilt allowed.

Coconut Cream Chocolate Mousse

Note: this recipe for coconut cream chocolate mousse serves 2 and requires a food processor/blender.

Ingredients

  • 2 ripe avocados, skins and stones removed
  • 2 tablespoons coconut cream
  • 2 tablespoons organic cacao powder
  • 2 tablespoons raw honey
  • 2 tablespoons chia seeds

Method

1  Pop all the ingredients, except for the chia seeds, into your food processor or blender.

2  Whizz it all up thoroughly.  (Bear in mind this is quite a thick mix, so if you’re using a blender like I did, it might need the odd shake to help it on its way.)

3  Once mixed into a smooth mousse, stir in the chia seeds and spoon into two tumblers or glasses.  Pop the mousse into the fridge for at least 30 minutes to set a little.

4  Finally before serving, decorate the top with some grated dark chocolate (min. 72% cocoa solids is the healthiest).  Or you could add fresh raspberries or blueberries, for a fruity edge.

By the way, my next exciting twist when I make this mousse, is to try layering it with neat coconut cream.  I think it’d give it a lovely, light and creamy variation.  But sshhh, don’t tell anyone cos that’s my secret idea!

As an alternative to this scrumptious coconut cream chocolate mousse, you might also like Raw Avocado Cacao Nib Mousse, which is made with a slightly different chocolate combo.

If you make either of these mousse recipes, or have another that you’d like to share, please do so in the comments!
I’d love to hear your feedback, thoughts and ideas x

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