Vegan Chocolate Mousse

• porções: 2 servings
• tempo ativo: 10 minutes
• tempo total: 25 minutes

Ingredientes

1 can coconut cream, chilled overnight in the fridge (see notes) )

3 tbsp. cacao powder

3 tbsp. pure maple syrup

1 tsp. vanilla extract

Instruções

Open the can of the chilled coconut cream and scoop the thick cream from the top of the can into a medium-size mixing bowl. Discard the liquid (or you can save and use in a smoothie).

Beat coconut cream on med-high until light and fluffy, about 20 seconds (don't overbeat).

Add cacao, maple syrup, and vanilla. Beat on low just until cacao is mixed in and then increase speed back to medium-high and beat until thick and creamy (about 30 seconds). Taste and adjust; if needed, you can add addition cacao or maple syrup to make more chocolate-y and/or sweeter.

Place mousse back in refrigerator for a minimum of 15 minutes to allow to set/further chill. You can either divide the mousse now into two separate dishes, or after it's chilled.

Top with coconut whipped cream (or any other whipped cream), fresh fruit, sea salt flakes, and/or chocolate shavings. Enjoy!

Nutrição

• Calorias: 493 kcal
• Gordura Total: 46 g
• Gordura Saturada: 39 g
• Gordura Insaturada: 5 g
• Sódio: 32 mg
• Carboidrato Total: 33 g
• Fibra Dietética: 8 g
• Açúcares Totais: 14 g
• Proteína: 7 g