Description
This sweet + spicy mousse is sure to warm your heart
Ingredients
Scale
- The thick coconut cream from 2 13.5 oz. cans coconut milk**
- 3 Tbs maple syrup (or raw honey)
- 5 Tbs raw cacao powder
- 2 tsps ground cinnamon
- 1 tsp vanilla extract
- 2–4 pinches cayenne pepper (to taste!)
- 4 Tbs cacao nibs, optional (for topping)
Instructions
- Place all the ingredients in a large mixing bowl.
- Whisk using an electric hand mixer until smooth and whipped. It’s alright if there are some tiny lumps of cacao 😉
- Scoop the mousse into a glass dish, cover, and place in the freezer for about 2 hours.
- Spoon the chilled mousse into little dishes, and serve! Top with cacao nibs, if desired.
Notes
- **The coconut cream comes from a can of full-fat coconut milk. Refrigerate the can overnight, then open it. Scoop off the hard, solid top layer, to use. Discard the clear liquid at the bottom.
Nutrition
- Serving Size: 4