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CHOCOLATE MOUSSE WITH COCONUT WHIPPED CREAM

April 29, 2015

 

Ingredients
  •  

    Chocolate Mousse

  •  

    2

     

    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

Instructions
  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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HEY, I'M CARA

On paper, I'm a certified health coach, holistic nutritionist and chef.

In action, I'm a purpose driven Food Freedom and Body Wisdom Consultant, guiding woman and men towards the health and lifestyle of their dreams.

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