I created this recipe at 11:30 pm with a major chocolate craving and not much in the house. Out of that, genius was born. Everyone who tried this swore that there was dairy in it but the coconut cream adds even more of a luscious texture.

#SpoonTip: If you want to make it even lighter, whip it with beaters rather than mixing with a whisk.

Vegan Chocolate Mousse

  • Prep Time:5 minutes
  • Cook Time:0 minutes
  • Total Time:5 minutes
  • Servings:2 servings
  • Easy


  • 1 can coconut milk
  • 3 tablespoon raw cacao powder or unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon coconut nectar (or maple syrup, honey if not vegan, or 10-15 drops of liquid stevia if sugar-free)
Photo by Hanna Lundgren
  • Step 1

    Open the can of coconut milk, careful not to shake it.

    Photo by Hanna Lundgren
  • Step 2

    Scoop off the cream layer at the top of the can, making sure not to include the water underneath (this will make it runny).

    #Spoontip: Use creamed coconut instead of a can of coconut milk to avoid this scooping step.

    Photo by Hanna Lundgren
  • Step 3

    Add the cacao powder.

    Photo by Hanna Lundgren
  • Step 4

    Add the vanilla extract.

    Photo by Hanna Lundgren
  • Step 5

    Add the coconut nectar or other liquid sweetener.

    Photo by Hanna Lundgren
  • Step 6

    Whisk the ingredients together until all of the cacao powder clumps have been broken down.

    Photo by Hanna Lundgren
  • Step 7

    Garnish with toasted nuts, strawberries, raw cacao nibs, or a topping of your choice.

    Photo by Hanna Lundgren