Famously known as ‘chocolate mouse’ for some time on my website due to my embarrassing typo, this recipe still remains a firm favourite amongst my IBS clients. And me…
Simple, versatile and easy to make and utterly divine these chocolate mousses contain just 4 main ingredients and you can add anything else you want to taste.
| Prep Time | 10 minutes |
| Passive Time | 30 minutes |
| Servings |
2 people
|
Ingredients
- 1 can Coconut Milk organic and preservative free if possible
- 3 table spoon Cacao Powder
- 1 table spoon Raw organic Honey or maple syrup
- ¼ tea spoon Vanilla extract
- 1 handful Crushed Dried Raspberries for optional toppings
Ingredients
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Instructions
- Scoop out the cream from the top of the coconut milk can (you wont need the coconut milk but this can be used in soups or curries - see Sweet Potato Soup recipe).
- Whisk up the coconut cream and and cacao powder.
- Add in the honey and vanilla extract.
- Continue to whisk until light and fluffy.
- Fold into serving bowels and sprinkle over your topping of choice (we have used crushed dried raspberries, but you could try peppermint oil, orange zest, nuts or whatever takes your fancy.
- Put these into the fridge for 30 minutes and serve!
Recipe Notes
This desert is not always as naughty as it looks. The coconut cream is calorific of course but the calories it contains are bursting with minerals such as Potassium, Iron and Magnesium along with some dietary fibre and Calcium whilst being rich in Carbohydrates which is the bodies preferred energy supply. Still use as an occasional treat.
#IBSFreeFood
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