Description
A simple three ingredient dessert with coconut cream, dark chocolate, and hazelnut butter that is super rich with a fun tang from pomegranate seeds.
Ingredients
Units
Scale
- 1 14 oz (400 g) can of full fat coconut cream
- 1 cup (240 ml) chopped dark chocolate (~60% cocoa)
- 1/4 cup (60 ml) roasted hazelnut butter
- toppings: whipped coconut cream, pomegranate seeds, chopped hazelnuts
Instructions
- Chill your can of coconut cream in the fridge overnight.
- Flip the can upside down, open, and pour the coconut water off (save for smoothies!).
- Spoon the coconut cream into a large bowl.
- Microwave chocolate in 30 second intervals until completely melted.
- Add to coconut cream and beat until light and fluffy (like whipped cream).
- Divide into four small cups or ramekins (you can add it to a small plastic bag, cut the corner and pipe the mousse into the cups if you’d like).
- Top with whipped coconut cream, pomegranate seeds, and chopped hazelnuts.
- Serve immediately or store in the fridge for up to a day. Let sit at room temperature for at least an hour before serving.
Notes
- When you divide the mousse into four cups it won’t look like very much, but the mousse is very rich.
- If you can’t find hazelnut butter, place roasted hazelnuts in a food processor and process until they turn into a smooth butter.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Cuisine: Gluten-Free, Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 420