3 Ingredient Vegan Chocolate Mousse - A low FODMAP Dessert | Pretty Delicious Life



3 Ingredient Vegan Chocolate Mousse - A low FODMAP Dessert | Pretty Delicious Life

This 3 ingredient vegan chocolate mousse recipe is avocado free and my favorite low FODMAP dessert to make when I am craving chocolate but also want something healthy and light. There are so many recipes for vegan chocolate mousse out there but most of them are not low FODMAP friendly. My vegan chocolate mousse recipe uses coconut milk instead of avocado or tofu so it is the perfect low FODMAP dessert to add to your recipe book.


If you are following a paleo diet you will want to ensure you are using a high quality cacao powder rather than cocoa powder to make this three ingredient chocolate mousse paleo friendly. Coconut cream makes this dairy free vegan dessert super luscious, creamy and decadent making it the perfect dessert to serve for Valentine's day or any old random Tuesday when a major chocolate craving strikes! I just love how quick and easy this vegan dessert recipe comes together. You can mix it up in the morning and allow it to set during the day so come dinner time you know there is a delicious chocolatey low FODMAP dessert just waiting for you to dive into!


What do I need to make this avocado free vegan chocolate mousse recipe?



Full Fat Coconut Cream: You will need to get your hands on full fat canned coconut cream in order to make this vegan chocolate mousse recipe. You can also use full fat coconut milk, just make sure you do NOT shake the can as you will need to scoop the top layer of coconut cream off the top to make this three ingredient mousse recipe. The coconut cream is what makes this low FODMAP dessert super thick and creamy so make sure you get the full fat kind, not lite!


Maple Syrup: I use maple syrup to keep this recipe both vegan and low FODMAP friendly. You could also use agave nectar if you aren't as concerned about keeping it a low FODMAP dessert or honey if you are not vegan, but I find that it tastes best if you use real Grade A Maple Syrup. Bonus points if you can find it locally! I source my maple syrup from a family friend but your local farmers market will likely have vendors you can source from.


Cacao Powder: I like to use cacao powder to keep this chocolate mousse recipe paleo friendly, but you can also use a high quality unsweetened cocoa powder as well if that is more readily available to you. If you are closely following a low FODMAP elimination diet, it would benefit you to know that a low FODMAP friendly serving size of cacao or cocoa powder is 2 heaping teaspoons of cocoa powder. I suggest using no more than 4 tablespoons when making this vegan chocolate mousse recipe and using smaller ramekins so your serving sizes of cocoa or cacao are smaller if it is not something you are currently tolerating lots of. 4 tablespoons is equal to 12 teaspoons. Using smaller ramekins, you can get 4 servings out of this recipe which means 1 serving would be equal to 2 heaping teaspoons. If you are not sensitive to cocoa or cacao I recommend using 6-8 tablespoons to make this vegan chocolate mousse extra chocolatey!


Did you get a chance to make this recipe? Don't forget to leave me a love note in the comments and let me know what you think! And don't forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!


Disclosure: This post contains affiliate links. I may receive commissions for purchases made through links in this post, but rest assured these are all products I personally use and very highly recommend. I will never link to anything on this site unless it is something I love!




Ingredients


1 5oz can coconut cream, about 1/2 cup (or layer of coconut cream from canned full fat coconut milk)


2 tbsp maple syrup


4 - 6 tbsp cocoa or cacao powder


  1. Add coconut cream to chilled metal bowl + beat with an electric hand mixer on medium speed until it begins to fluff up slightly.*

  2. Next add in 2 tbsp maple syrup and continue mixing on medium speed.

  3. Finally, add in desired amount of cocoa/cacao powder and continue to mix until all ingredients are fully incorporated and there are no clumps of coconut cream or cacao powder.

  4. Transfer to ramekins and cover, refrigerating at least 4 hours prior to serving in order for mousse to set.

  5. Serve topped with edible rose petals, strawberries, or your favorite vegan whipped cream.

*Tip: If coconut cream is too cold it may begin to clump or separate. If this happens, simply heat it on the stovetop just enough to melt the clumps, then transfer back to mixing bowl and add the rest of your ingredients.







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