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Chocolate Mousse


large ripe avocados

1/2 Cup

unsweetened almond milk

1/2 Cup

unsweetened cacao powder

6 Tablespoons

maple syrup

2 Tablespoons

pure vanilla extract

2 Tablespoons

melted coconut oil

2 Tablespoons

cacao nibs for topping

Coconut Whipped Cream

1 15 Ounce

can of full fat coconut milk

1 Tablespoon

maple syrup

1 Teaspoon

pure vanilla extract


  1. To make the mousse: In a food processor, purée the avocado until smooth. Add all remaing ingredients, except the cacao nibs tp the food processor and blend until well combines and creamy. Transfer the mousse to individual bowls and store in the fridge until ready to eat.

To make the coconut whipped cream: place the whipped cream in the fridge over night or freezer for about 30minutes with the label rightside up. Then remove the can and turn it upside down and open. Pour out the coconut liquid and save in a jar to use in smoothies or to drink later. Scoop at the coconut cream into a bowl. Add in the maple and vanilla and whisk with an electric wisk until stiff peaks form. About 5 minutes.

Assembly: scoop on some whipped cream, top with cacao nibs and dig in. Enjoy!

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