Chocolate Mousse in the Blender - paleo

By tinathorn

Ingredients

• 3/4 cup coconut milk (from a can; room temperature)
• 1 cup raw chocolate cut into chunks (you could also use Enjoy Life Foods makes allergen free chocolate chips).
• 1/4 cup coconut oil
• 2 Tablespoons pure maple syrup
• 1 teaspoon pure vanilla extract
• Pinch of salt

Preparation

Step 1

Shake coconut milk before opening can and measuring.
Combine coconut milk and chocolate in a saucepan over low heat; stirring as the chocolate melts. (You don't want the mixture to get too hot, just warm enough to melt the chocolate.)
Remove from heat and set aside.
Add coconut oil, maple syrup, vanilla, and salt to your blender.
Pour chocolate mixture in, place the lid on (be sure it's secure!), and blend to a smooth mixture.
Pour into four 6-ounce ramekins.
Chill mousse for 2 hours before serving.
Top with dairy-free whipped topping, if you like.