Chocolate Mousse


  • 2 cans Coconut Milk (full fat)
  • 1/2 C Raw Cacao Powder
  • 1 t Vanilla
  • 11/2 T light Agave Nectar or more to taste


  1. Refrigerate the 2 cans of coconut milk for 24 hours.
  2. Open refrigerated cans and remove only the milk solids, reserve the liquid for another use.
  3. Add coconut milk solids, cacao powder, vanilla and agave to glass mixing bowl mix.
  4. Mix with a fork until all lumps are gone, and cacao powder is well blended.
  5. Using a pastry bag with a star tip, pipe the mousse into mini serving glasses and serve.


Garnish Serving Suggestions: fresh mint leaves and toasted, chopped hazelnuts.

May be made several hours ahead and set aside in the refrigerator.


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