Vegan Chocolate Mousse

1

After chilling the coconut milk overnight, separate the cream from the liquid. Open the can, drain the liquid and scoop out the solidified coconut cream into a mixing bowl.

2

Using an electric mixer, whip the coconut cream until it’s light and fluffy.

3

Gradually add the cocoa powder, powdered sugar, salt, and vanilla extract to the whipped cream, continuing to whip until well combined.

4

Transfer the mousse to a container and refrigerate for at least 1 hour to set.

Full recipe & nutritional value on foodfaithfitness.com