This 5-ingredient paleo vegan chocolate mousse is easy to make and egg-free! Perfect for Valentine’s Day or whenever you’re in the mood for a healthy (but delicious!), chocolaty treat. It’s also GAPS and AIP-friendly.
It’s been a while since I posted and if you follow me on Instagram and happened to have seen this post, you’ll know why. All my effort went into making the below video for my perfect paleo chocolate chip cookies.
I’d love for you to check it out! And if you like it, I wouldn’t mind if you gave it a thumbs up and / or commented on it as it currently has 0 of each. If you click on the white title in the upper left corner of the video, it’ll bring you directly to Youtube.
Now on to today’s recipe! This chocolate mousse came about after I refrigerated some of my leftover paleo vegan hot chocolate. Once it’s chilled, it becomes thicker and slightly moussy. So I figured I’d make it a lot more moussy!
So instead of using a full can of coconut milk, like in the hot chocolate recipe, you refrigerate the can overnight and then use the coconut cream and all except 1/3 cup of the coconut water. And to make it even thicker, you add a little coconut oil.
You can probably tell by the below picture that it’s quite thick, kind of like cheesecake. If you want it more in the direction of pudding, use only 1 1/2 tablespoons of coconut oil.
The chocolaty-ness and sweetness will depend a lot on your cocoa powder. If you find that it doesn’t have enough chocolate flavor, add more cocoa powder. If it’s not sweet enough, add more dates or another sweetener.
I usually use Dutch-process cocoa powder in my recipes but this time (at least in these pictures) I used raw cacao powder, hence the light color. With raw cacao, you could taste the coconut. With Dutch-process, it’s almost undetectable. By the way, I used raw cacoa for the health benefits. It’s good stuff!
And as a bonus, this chocolate mousse is AIP (autoimmune paleo) and GAPS-friendly! Even if you’re not on a special diet, this is a delicious treat.