Paleo Chocolate Mocha Mousse


RECIPE:  Chocolate Mocha Mousse

  • 2 ripe avocados
  • 4 T coconut oil, melted (You’ll need the coconut oil to give you
    that “mouth feel” of YUM!
  • 4 T Navita Brand Cacao Powder (or any brand of your choice)
  • 12-14 dropsof  liquid stevia
  • 1/4+ cup Xylo Sweet(to taste)
  • 1/4 cup Almond Milk * or any milk of your choice
  • 1 tsp powdered instant coffee of your choice/caffeinated or decaf is fine **
  • 1/4 tsp sea salt – OPTIONAL – You can bump up the nutrient content by adding some chia seeds.  Add as much or as little as you like.  You can see them floating there in the picture if you look very closely.

    Melt coconut oil and honey over low heat (or microwave) until liquid, but not warm. Add all ingredients to a high-powered blender. I use a Vitamix.  Blend until smooth. Taste, and add more sweetener if desired.

My notes: I LOVE this recipe but I think it would be a good idea to share that it gets very very thick. It’s almost as thick as fudge by the next morning.  By the way, I followed the recipe to the letter and am not by any stretch a novice in the kitchen.  To make the final dish more like pudding, I simply stirred in some more almond milk. I had to remove the pudding from its sweet little dish in order to stir the almond milk. So just a heads up.  From now on, I’m adding my almond milk to Allison’s original recipe, and then putting all the pudding into a medium-sized bowl.  When I want an individual serving I’ll simply scoop out what I want and thin it out if still needed.  I expect even though I added the almond milk my finished product will still be a little thicker than I’d like.  Great recipe otherwise.  Thanks, HealthNutNation !!! Great Videos.

I put the prepared pudding (it makes a lot) it into the refrigerator in a medium size bowl for at least 1 hour.  When ready to eat: I portion the pudding into a pretty serving bowl or glass (as shown) and layer whip cream and pudding together.  Alternatively, You can add some whipped cream, (we make our own)
on the top.

* I start with 1/4 cup of almond milk and just keep adding until I like the consistency.  Some people like a pudding really thick, I like mine a bit thinner.  Keep in mind, that because of the oil in this recipe the pudding will thicken up in the fridge.  Read the note below.  I have sometimes used full fat coconut milk (Thai Brand) instead of almond milk.  You could also use oat milk or any nut milk of your choice.  


Photo Credit:
Photo Credit: Image by Laura Iancu from Pixabay 

OP: 1.2.2007