Dairy-Free Chocolate Mousse

A recipe featuring Coconut Nectar by Coconut Secret.

Ingredients:

2 cans coconut milk, not low fat 400ml cans
4 Tbsp unsweetened organic cocoa powder
4 Tbsp Coconut Nectar
2 tsp vanilla extract
a pinch of salt
3.5 oz/100g Peruvian Crunch Chocolate, optional, but delicious
Raspberries for decorating (optional)

Instructions:

Shake the coconut milk and open the tins.

Pour into a bowl and whisk until coconut milk is all combined.
(cream and water tend to separate in the can)

Add the cocoa, salt, vanilla and whisk while adding the Coconut Nectar.
Whisk for 1 min with an electric whisk or 2-3 mins with a manual whisk
until it starts to thicken a bit. Scrape the sides half way through to
ensure everything gets combined. It will still be pourable, it will set in the fridge.

Pour mousse mixture into your serving dishes and place in the fridge for
at least two hours.

Finely chop the chocolate, sprinkle on top, add some raspberries and serve. The vegan chocolate mousse will last a few days in the fridge.