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Healthy Chocolate Mousse


Units Scale
  • 4 oz Unsweetened Chocolate, melted
  • 14 fl oz can of Full-Fat Coconut Milk
  • 1/3 c Honey
  • 1/2 c Cocoa Powder
  • 1 tbsp Vanilla
  • dash of salt


  1. Refrigerate the coconut milk overnight to separate the solid fat from the liquid.
  2. Scoop the white solidified fat off the top of the canned coconut and ignore the liquid left on the bottom.
  3. Microwave the unsweetened chocolate in 3o second intervals, stirring often, until melted.
  4. Combine all of the ingredients together in a blender or food processor and blend smooth. If needed, add water or leftover coconut water to thin the mousse so your machine can blend it properly.
  5. Divide it into individual portions (I made two generously sized desserts). Then you can either chill them for a thicker texture or serve them immediately.
  6. If desired, garnish with additional cocoa powder and shaved chocolate pieces.