Dairy-Free Chocolate Mousse

Vegan, Vegetarian, Dairy-Free, Sugar-Free, Gluten-Free, & Wild Avocado Feel Great Protocol

Positive Nutrition Aspects

Brain and Heart-Healthy Food, Magnesium-Rich Food, Citrulline-Rich Food, Fiber-Rich Food, Flavonoid Food, Men's Health Libido Building Food

Serves 4 as a dessert

Equipment Needed

1. Temperature Gun - Chef’s Choice Equipment: AstroAI Digital Laser Infrared Thermometer, 380
2. Saucepan
3. Whisk
4. Measuring Spoons
5. Strainer
6. Immersion Blender
7. 4 Small Bowls or Ramekins (about 12 oz)


2 Cans Regular Unsweetened Organic Coconut Milk (13.5 oz)
3 Tablespoons Ground Arrowroot - Chef's Recommendation
1 Tablespoon vanilla
4 oz. Baking Chocolate (no sugar)
3 Tablespoon Cocoa (no sugar)
1 Tablespoon and 1 teaspoon Pure Monk Fruit (It is important that it is pure and has no additives, no sugar alcohol) - Chef's Recommendation


1. Warm 1 can of coconut milk. Whisk in the ground arrowroot and monk fruit in a saucepan over medium heat.

2. Add the cocoa and whisk in.

3. Break the chocolate into small pieces and add to the saucepan.

4. Continue whisking until the mixture is smooth and the chocolate is melted.

5. Bring to a boil or 175 F, stirring constantly. The mixture should thicken before continuing.

6. Remove from the heat and pour through a strainer into a separate bowl.

7. Add the second can of coconut milk and whisk thoroughly in the bowl.

8. Add the vanilla and whisk thoroughly.

9. Chill the bowl and mixture in the refrigerator for at least 1 hour (overnight is ideal).

10. Enjoy the best ever vegan, lactose-free, sugar-free chocolate mousse.

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