I've always had a huge sweet tooth. Growing up, I never shied away from a treat or dessert. In fact, my close friends and I often remember (them fondly, me mortified) a high school birthday party where I loved the cake so much that I ate my own slice, then proceeded to finish EVERYONE ELSE'S leftovers. So, like, 10 pieces of cake in a single sitting.
My metabolism is on the quick side, so since I wasn't gaining weight I thought these habits were fine (ugh, the patriarchy and its demands re: women's bodies, amirght?). I continued to behave like a full-blown cookie monster. Little did I know that the sugar consumption, along with some other pretty poor lifestyle choices were contributing to my eventual PCOS symptom flare-up.
Now that I realize that frequently consuming a whole sleeve of Oreos in a single sitting isn't sustainable for my health (disclaimer: this is me and my health. I recognize that everyone is on their own path and that the food you put in your body is your business, and only your business. And don't get me wrong, Oreos remain firmly planted in my dessert lineup). But ya girl still loves a sweet treat, and this mousse has been in my rotation since my PCOS diagnoses.
It's very simple, with only 4, unprocessed ingredients. And if you're into this kinda thing, it's gluten-free, made with minimal sweetener, and you better believe that I enjoy the hell out of it! Oh and bonus: it wears many dessert hats! It's delicious as a stand-alone treat, but I've used it as a frosting on a birthday cake as well and was very pleased with how it held up. If you give this mousse a whirl, let me know how it turned out in the comments below!
Delicious Chocolate Mousse (Vegan and Gluten-Free)
Ingredients
- 2 cans full fat coconut milk
- ¼ cup cocoa powder (unsweetened)
- 2 tbsp maple syrup
- Pinch sea salt
Instructions
- Chill your coconut milk cans in the fridge for at least 2 hours prior to prepping the recipe. This allows the coconut cream to separate from the coconut water. You can also chill your bowl and hand mixer beaters- at least 20 minutes ahead of time.
- Remove the cans from the refrigerator and scoop the coconut cream off of the top of the can and into your chilled metal bowl, being careful to avoid adding the coconut water.
- Add cocoa powder, salt, and maple syrup to the bowl and mix with your hand mixer on high until soft peaks form and all ingredients are incorporated into coconut cream.
- Serve immediately and enjoy!