Easy Chocolate Mousse

By SpartyGreenMom

Ingredients

• One can (14-ounces) full-fat coconut milk, refrigerated overnight
• 1/2 cup raw almond butter (see notes below)
• 1/4 cup unsweetened almond milk (see notes below)
• 2 tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• 3 tablespoons raw cacao powder (plus more to taste)
• 1 teaspoon instant espresso powder (optional)

Details

Servings 4
Adapted from cleancuisineandmore.com

Preparation

Step 1

Instructions
Stick an unopened can of coconut milk into the fridge the night before you plan to make this recipe. When you open it the next day, the fatty part of the coconut milk will have separated from the water.
Spoon out the fatty part of the coconut milk into a large mixing bowl. Freeze the leftover coconut water in ice cube trays to add to smoothies in the future.
Mix the almond butter, almond milk, maple syrup and vanilla in a small saucepan. Stir over medium heat until the ingredients are just combined, about 2 minutes. Remove it from the heat. Stir in the cacao powder and espresso powder (optional).
Using the whipping attachment on your mixer, whip the coconut fat into a cream on high speed. (Note: this takes me a good 5-minutes every time) The end result should resemble a whipped creamy made from heavy dairy cream.
Slowly and gently fold the almond butter mixture into the whipped cream.
Scoop the mousse into individual serving bowls and refrigerate until you are ready to serve.

Note:
**If you want to make the recipe exactly as it appears in Melissa King (mywholefoodlife.com DIY Nut Milks, Nut Butters & More cookbook, simply omit the cacao powder and espresso.