Chocolate Coconut Mousse (vegan, paleo, kid approved!)
I've been a lover of avocado chocolate pudding for a few years now when I'm in the mood for something rich and chocolatey. I recently had the idea to add whipped coconut cream to the pudding and make chocolate mousse. We used to go to Old County Buffett occasionally on Sunday after church when I was a kid and I loved hitting up the dessert buffet and eating multiple bowls of chocolate mousse. I'm sure it was chock full of really bad stuff! This mousse is light and fluffy and made with avocado, raw cacao, dates, honey (or maple syrup) and coconut cream. It made a perfect guilt-free treat for my little girls...and for mommy!
Chocolate Coconut Mousse
2 ripe avocados, pit removed and peeled
1/4 cup of raw cacao powder or unsweetened cocoa powder
6 Medjool dates, pitted
3 Tbs of honey or maple syrup
1 cup of coconut milk
1 tsp of vanilla extract
dash of sea salt
Coconut Whipped Cream:
1 can of full fat coconut milk, refrigerated overnight or several hours
2 tsp of vanilla extract
unsweetened shredded coconut
In a high speed blender or food processor, combine all of the ingredients for the Chocolate Pudding. Blend on high until the mixture is completely smooth.
Open the can of refrigerated coconut milk and remove the hardened coconut cream with a spoon. Discard the coconut water or save it for something else (smoothie!) In a stand mixer or with hand beaters, beat the coconut cream and the vanilla extract until it's light and fluffy. It will not get as fluffy as regular whipped cream.
Add the chocolate pudding to the coconut whipped cream and beat again for 2 minutes or until it's totally combined. Serve with a sprinkling of unsweetened coconut and chocolate chips.