This was a recipe that happened by accident. While making my chocolate coconut torte for a client, I tasted the filling and realized that this was insanely good without the crust. As I try and continue to make recipes that are ‘clean’, my goal is to also make them incredibly easy and approachable. What is easier than a recipe that has only two ingredients? I’m not exactly sure if this is a mousse, a pudding, but in any case- it’s creamy, chocolatey, and decadent! As always, this recipe is free of gluten, dairy, and refined sugars.
Vegan Chocolate Mousse
- 4 Oz 70% Vegan Baking Chocolate
- 1 Heaping Cup Coconut Cream See notes
- Either on your stove top or microwave, whisk coconut cream and chocolate over low heat. If using a microwave, heat in 30 second increments making sure to whisk in between.
- Once combined, transfer to a bowl and set in the freezer for 1 hour. If not serving right away, transfer to refrigerator. Keep stored in an airtight container in the refrigerator for up to 5 days.