Vegan Chocolate Mousse
Angela Marinelli, M.S., M.Ed.
full fat is creamiest
raw honey, or coconut nectar
Melt chocolate on low heat. Let cool to room temp.
Whip full fat coconut milk in blender or food processor. Reserve one cup.
Add all ingredients except chocolate and blend until smooth, fluffy, and creamy.
Scrape down sides and add chocolate as rest of ingredients blend until fluffy and creamy.
Dish into serving cups and refrigerate until chilled (1-2 hours) and serve.
Makes 8 two-ounce serving cups.
Copyright: Angela Marinelli, M.S., M.Ed., Nourishment Connection 2017