Vegan Chocolate Mousse that is super rich, creamy and decadent. Perfect for the Paleo, gluten-free, grain-free and dairy-free life. Loaded with chocolate flavor, this vegan chocolate pudding recipe has an amazing silky texture. How is this done? Well, for one, without avocado or banana. Something even easier.
Dairy-Free Chocolate Pudding with Coconut Non-Dairy Whipped Cream!
Vegan Chocolate Mousse Coconut Cream:
Does this dairy-free chocolate pudding look familiar? Well, it does closely resemble the Dairy-Free Chocolate Icing recipe with the same basic ingredients.
Ingredients:
- Organic Full-fat Canned Coconut Milk
- Organic Raw Cacao Powder
- Organic Powdered Sugar
- Pinch Sea Salt
Variations - add 1/4 tsp. of peppermint or almond oil to change up the flavors. Peppermint is especially fun for the holidays. Fresh sliced fruit, wild blueberries, raspberries, a few mint leaves and a dusting of cacao powder make wonderful garnishes.
Vegan Chocolate Mousse:
Tips For Success:
- Use this brand of organic coconut milk (I have tried many and find success with this one always).
- Whisk the organic powdered sugar and the organic raw cacao together in a small bowl to remove lumps.
- Refrigerate the cans of organic coconut milk until very cold. (preferably overnight)
- Top with homemade Coconut Non-Dairy Whipped Cream.
Super easy, I love to make and keep this delicious pudding in the fridge for quick snacks during the week. Once made, I aim to consume this pudding within 2-3 days (stored in the refrigerator). Coconut milk is reported to last a week once the can is opened.
Good news - you can freeze leftover coconut milk an ice cube tray for later use. And that may work for this pudding as well, I will have to try.
It tends not to last so long around my house though. 😉
Tip: if you have extra Coconut Non-Dairy Whipped Cream already made, turn it into this Dairy-Free Chocolate Pudding! Sometimes when making Meyer Lemon Pudding Cakes, I have extra Coconut Whipped Cream. You guessed it - it becomes this amazing chocolate pudding!
Related: Chocolate Chia Pudding
As I write this, there is a snowstorm blowing through the Northeast. Which makes me think about coconut non-dairy whipped cream and dairy-free chocolate pudding!
Enjoy!
How To Make Perfect Vegan Chocolate Mousse! Just a few ingredients to this rich, creamy, delicious dessert that is Paleo, gluten-free, grain-free and vegan!
- 2 cans organic coconut milk - full fat
- 4 tbsp organic raw cacao powder (can sub cocoa powder)
- 4 tbsp organic powdered sugar (sub maple syrup)
- pinch fine sea salt
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Refrigerate the cans of organic coconut milk overnight, so it will be very cold.
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Scoop thick white coconut cream from cans into the bowl of an electric mixer. Save the coconut water for smoothies.
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Using the whipping attachment, whip the coconut cream for two minutes until creamy and lumps are removed.
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Add the organic cacao powder, organic powdered sugar, and fine sea salt. Whip for another minute or two until well blended. Serve immediately or refrigerate.
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Top with coconut whipped cream if using.
If making Coconut Non-Dairy Whipped Cream, refrigerate 1-2 additional cans of Organic Coconut Milk. This is my preferred brand of organic coconut milk.
Natalie says
I found this to be more "mousse-like" than "pudding-like"; but that's a good thing! This is delicious.
Christine says
Thank you!