A chocolate mousse is heavenly. To die for. But a HEALTHY chocolate mousse? A DELICIOUS healthy chocolate mousse? That’s everything. EVERYTHING you need to mend a hurting heart.
It really is the ultimate comfort food. Let’s be real. What makes you feel the MOST wonderful when you’re feeling blue? Well…sweet and fat, obviously. Throw in chocolate and you’ve got yourself a trifecta of heart healing goodness.
WITH THAT SAID…I do NOT think you should eat your blues away. A sad heart will eventually get filled up with love again — by the one who made it feel that way OR by all the other wonderful things in your life. That’s the way it works. And eating a healthy chocolate mousse is at least going to fill that gap for a minute. But then it’s time to recognize why we all kind of hurt in the first place. What is the healthy chocolate mousse replacing? I DO think that using healthy chocolate mousse is a preferable comfort food to what google mostly suggests: bourbon, mac & cheese, bacon, mashed potatoes, ice cream. But I could come up with substitutions for those, too. (Hey maybe I will.)
This one is also dairy-free, mostly sugar-free, and grain-free. It uses the creamy wonders of coconut milk, and the fibre-y goodness of avocado (optionally). And I suggest you also use a wonderful raw cacao powder, though any good-quality cocoa powder will do the trick.
I suggest you use a high-quality can of coconut milk, or make it from a real coconut. My Easy Coconut Milk is fun and awesome — but there won’t be enough fat to work with.
In the meantime, try this SUPER EASY, super fast, super tasty, super healthy chocolate mousse recipe below. And recognize ahead of time…you won’t want to share. xo
Healthy Chocolate Mousse
- 1 can (good quality, preservative-free) coconut milk, place in the fridge for a few hours [for coconut cream]
- 2 – 4 Tbsp raw cacao or quality cocoa powder
- 1 Tbsp maple syrup, raw honey, or coconut sugar (or less if you’re hardcore)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon (optional)
- 1/4 of an avocado (optional)
- To make Coconut Cream: Take coconut milk out of the fridge. Skim off the cream that has floated to the top and hardened. If you are a using a cheaper coconut milk with weird preservatives this won’t work as well, and there won’t be as much “cream” to work with. Stick to a quality brand (or one you make yourself).
- With beaters or a whisk paddle of a stand mixer, whip coconut cream like you would whipping cream. When it starts to look like soft whipped cream, add the remaining ingredients — include the avocado, if using. Whip for awhile longer. Transfer to a bowl and place in fridge to chill awhile (if you can stand it and don’t want to eat it right away).
- When it’s ready, serve in small dishes topped with berries or nuts. Or just eat the entire thing out of the bowl because you’ll want to.