This Healthy Lectin-Free Vegan Chocolate Mousse is a great recipe to make or share during the hot summer months.
It's such a light and airy dessert and it's really easy to make.
I love to make different flavors of vegan mousse and some of my favorites are Clean Eating Vegan Strawberry Mousse, Vegan Pumpkin Spice Mousse, Vegan Lemon Mousse Tarts and Clean Eating Banana Split Mousse (so good!)
Traditional mousse recipes contain dairy, are not vegan and contain unnecessary ingredients.
S.A.D. (Standard American Diet) Wegmans Chocolate Mousse Cup Ingredients:
Ingredients: Cream Heavy, Chocolate Dark (Sugar, Chocolate Liquor Processed with Alkali, Cocoa Butter, Butter Fat, Soy Lecithin Emulsifiers, Flavors Natural & Artificial), Eggs Whole, Sugar, Water, Vanilla, Gelatin
It contains GMO dairy (heavy cream), GMO soy (soy lecithin emulsifiers), eggs, butter and gelatin.
This healthier version is made with only 3 organic ingredients and is vegan, gluten-free, dairy-free, lectin-free, egg-free, nut-free, soy-free, no-cook, alkaline, paleo-friendly and has no refined sugar.
Want more healthy dessert recipes? Check out Raw Vegan Chocolate Pudding Tarts, Creamy Chocolate Pudding, Chocolate Banana Cream Mini Desserts or my Clean Eating Cookbook with an entire chapter of 20 healthy, clean eating dessert recipes just like this one that you will love!
5 Fast Facts About Coconut:*
- 2 tablespoons contain 4.6 g RDA of dietary fiber
- healthy source of medium-chain fatty acids
- can help to decrease cholesterol
- high in lauric acid
- excellent source of manganese at 60% RDA and iron at 11% RDA
5 Fast Facts About Raw Cacao Powder:*
- super high in antioxidants
- promotes cardiovascular health
- contains essential fats
- can help to decrease blood pressure
- contains over 300 compounds including protein, calcium, copper, zinc and iron
These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Tip #1: Always keep a can (or two!) of organic full-fat coconut milk in the back of your refrigerator so you can make this recipe at a moment's notice. If you don't have a can ready, you will need to leave it in the refrigerator - at least- 24 hours so the fat in the coconut milk can harden, but the longer the better. Once you open your can, the top half will be solid (fat) and the bottom half will be liquid (water). You will be using ONLY the solid part for this recipe (save the liquid part to add to a smoothie!).
Gluten-Free Vegan Chocolate Mousse
Equipment
Ingredients
- 1 can organic full-fat coconut milk 13.5-ounce can
- 1 tablespoon organic raw cacao powder
- 2 tablespoons organic unrefined granular sweetener
Instructions
Advanced preparation:
- Put a can of full-fat coconut milk in the back of your refrigerator ~at least~ 24 hours, or longer, before making this recipe. The "fat" in the can will need to be solid to make the mousse.
- Remove the can of coconut milk from the refrigerator. The top half of the can should be the hardened coconut "fat" and the bottom half should be liquid coconut "water".
- Scoop out the hardened "fat" part of the coconut milk from the top of the can and add it to the bowl of your stand mixer. Save the coconut "water" to add to a smoothie.
- Add the cacao powder and sweetener of your choice to the stand mixer bowl and mix on high speed with a whisk attachment until it peaks and turns into a fluffy mousse.
- Store in the refrigerator in an air-tight BPA-free container until ready to serve or it will get soft if left out at room temperature.
- Enjoy!
Recipe Notes
The recipe and photographs for "Lectin-Free Vegan Chocolate Mousse" by Karielyn Tillman of The Healthy Family and Home™ website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
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Audrey says
Do you have an all nut free version of this? I am allergic to tree nuts. That includes coconut.
Karielyn says
Hi Audrey! I haven't tried any substitutions for the coconut milk in this recipe since it's the main ingredient, but you may want to try this one: https://thehealthyfamilyandhome.com/creamy-chocolate-pudding/ (and leave out the coconut milk) or this one: https://thehealthyfamilyandhome.com/raw-vegan-chocolate-pudding-tarts/ (and leave out the coconut oil).
Thanks for the question and I hope that helps 🙂
Leisa says
This was delicious and a treat. Thank you for explaining about the fat in the can I had no idea I am new to using coconut milk since I found out I can't have dairy. The first can I opened didn't have as much solid in it and didn't put less cocoa so was strong the next time I adjusted and gobbled it up.
Karielyn says
Hi there Leisa! I'm so glad to hear you enjoyed the recipe and experimented with coconut milk for the first time! If you make sure it's really cold (like after leaving it in the back of your refrigerator for 24 hours or more, all the fat will solidify and you might be able to use a little more next time.
I appreciate you trying out the recipe and taking the time to let me know you liked it 🙂
Dana says
Yum, yum, yum. Very familiar with how to use the coconut cream (solid part of canned—Native Forest is my favorite brand that ALWAYS has a ton of solid cream). Never thought to make a sweet sweetie treat like this. Thanks for the idea. And by the way, LOVE the retro spoons. Where did you find them? 🙂
Karielyn says
Hi there Dana! I love Native Forest too, especially since the cans are BPA-free and always keep a couple in the refrigerator for recipes like this. Oh and I found the cute spoons at Target!
Thanks and I hope you enjoy the recipe 🙂