Nutrition per serve

Kcal: 222 Fat: 20g Saturates: 18g Protein: 3g Carbs: 8g Sugars: 5g Fibre: 3g Salt: 0 Iron: 2mg Calcium: 20mg


Vegan Chocolate Coconut Mousse

This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.

Prep time: over 24hrs


1 tin coconut milk chilled for 24hrs, (400g)

2 tbs 100% organic cacao powder

1tbs 100% pure Canadian maple syrup, (check ingredients for a vegan option)

1/2 tsp vanilla essence


Refrigerate the tin of coconut milk overnight, (24hrs)

Once chilled, open can and pour the coconut milk into a bowl and leave to one side.

Scoop the coconut cream into a mixing bowl, (you may have to remove both ends of the can for this).

Using a mixer, (one mixing tong should work well to mix) mix the coconut cream until it starts to form a whipped look. If the cream is too tick add a small amount of the coconut milk.

Add the coco powder and mix in with a spoon before mixing with the mixing tong, (this is to stop the coco powder from escaping from the bowl!).

Add the Maple syrup and vanilla and mix, (add a small amount of the coconut milk if the mixture is too thick but remember that the creamy thickness will add to the finished dessert).

Divide the mixture evenly into three small ceramic dishes and chill for 24hrs/overnight or bottomless metal moulds.

If using metal moulds, place the mould on a plate and fill with the chocolate mousse.

Place in the refrigerator for 24hrs/overnight.

Once chilled remove from the refrigerator and carefully remove the metal mould.


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