Chocolate Coconut Mousse

You may have read about my wonderful day with my sister residing in Kroger. If not, you can click here. We let our minds go crazy & came up with this wonderful, light dessert.

Chocolate Coconut Mousse

Servings: 2

Ingredients:

Bottom Layer

• 1 c. Hazelnuts
• 1/8 c. Coconut Oil
• 1 1/2 tsp. Cacao Powder
• 1/4 tsp. Vanilla
• 4 drops of Vanilla Stevia
• Pinch of Salt

Mousse

• Coconut Milk (Native Forest)
•  2 tsp. Cacao
• 1/2 tsp. Vanilla
• 4 drops of Vanilla Stevia
• Raspberries (optional)

Directions:

First thing you need to do is empty your single can of coconut milk into a glass dish & place in the fridge. We want it to get cold so it's easier to whip up later. 

To get started on the first layer, we just want to place the hazelnuts in the food processor until they are almost like powder. Then add in the rest of the ingredients & pulse. Take your mixture & set in the fridge to firm up.

Once your coconut milk has chilled for at least 2 hours you may take it out & started whipping it with your whisk. We want it to have rough peaks so let's hope you've been working out your wrist muscles. If not, I'm sure someone participating in crossfit could help you out. Once it is thick add the rest of your ingredients.

Take a small glass & place a small layer of your first layer on the bottom then layer with the Mousse & raspberries. I personally thought the acidity of the raspberries made it.

Enjoy!!

-priscilla