Looking for a sweet to enjoy without derailing your protocol? Try this delicious homemade Coconut Cream Chocolate Mousse!
You won’t have to feel guilty indulging in this decadent treat that is free of the refined sugar, eggs, and heavy cream found in traditional recipes. Made with only a handful of simple ingredients, it’s sure to be a hit with the whole family. Plus, it’s a great way to curb those chocolate cravings!
Serve as is, or dress it up with some freshly sliced strawberries or raspberries for an extra antioxidant punch. Enjoy!
1canfull fat coconut milkchilled in fridge overnight
1Tbspunsweetened cocoa powder
1/2tspvanilla extract
5-10dropsstevia(optional)
1pinchcinnamon
1pinchsea salt
fresh berries(optional)
unsweetened coconut flakes(optional)
Instructions
Skim off the top layer of coconut cream and place in bowl, leaving behind the watery layer in the bottom.
Using a hand whisk or electric mixer, beat the coconut cream into desired texture. If you would like, you can reserve some white cream before adding cocoa, to top mousse before serving.
With a spoon, mix in cocoa, vanilla, stevia, cinnamon, and salt. Put in serving bowl.
Garnish with berries, coconut flakes, or the reserved coconut cream. Enjoy!
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
Looking for a sweet to enjoy without derailing your protocol? Try this delicious homemade Coconut Cream Chocolate Mousse!
You won’t have to feel guilty indulging in this decadent treat that is free of the refined sugar, eggs, and heavy cream found in traditional recipes. Made with only a handful of simple ingredients, it’s sure to be a hit with the whole family. Plus, it’s a great way to curb those chocolate cravings!
Serve as is, or dress it up with some freshly sliced strawberries or raspberries for an extra antioxidant punch. Enjoy!
1canfull fat coconut milkchilled in fridge overnight
1Tbspunsweetened cocoa powder
1/2tspvanilla extract
5-10dropsstevia(optional)
1pinchcinnamon
1pinchsea salt
fresh berries(optional)
unsweetened coconut flakes(optional)
Instructions
Skim off the top layer of coconut cream and place in bowl, leaving behind the watery layer in the bottom.
Using a hand whisk or electric mixer, beat the coconut cream into desired texture. If you would like, you can reserve some white cream before adding cocoa, to top mousse before serving.
With a spoon, mix in cocoa, vanilla, stevia, cinnamon, and salt. Put in serving bowl.
Garnish with berries, coconut flakes, or the reserved coconut cream. Enjoy!
Amy Myers, MD is a two-time New York Times bestselling author and an internationally acclaimed functional medicine physician. Dr. Myers specializes in empowering those with autoimmune, thyroid, and digestive issues to reverse their conditions and take back their health. In addition, she is a wife, mother, and the successful founder and CEO of Amy Myers MD®.
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what type of coconut milk do you by I can’t find one without sugar that will become creamed?
I usually just look for one that’s organic with the fewest ingredients–Whole Foods has a pretty good one, so does Thai Kitchen.
Look for the type in a can that’s meant for cooking–not the kind in the carton!