Easy Chocolate Mousse Recipe

If you’re a chocolate lover like I am, this refined sugar, gluten, and dairy-free Chocolate Mousse Recipe is one you simply can’t pass up!

chocolate mousse
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  1. Place an unopened can of coconut cream into the fridge the night before you plan to make this recipe. When you open it the next day, the fatty part of the coconut cream will have separated from the water.
  2. Spoon out the fatty part of the coconut cream into a large mixing bowl. Freeze the leftover coconut water in ice cube trays to add to smoothies in the future.
  3. Mix the almond butter, almond milk, maple syrup and vanilla in a small saucepan. Stir over medium heat until the ingredients are just combined, about 2 minutes. Remove it from the heat. Stir in the cacao powder and espresso powder (optional).
  4. Using the whipping attachment on your mixer, whip the coconut fat into a cream on high speed. (Note: this takes me a good 5-minutes every time) The end result should resemble a whipped creamy made from heavy dairy cream.
  5. Slowly and gently fold the almond butter mixture into the whipped cream. *if you prefer the multi-shade effect as pictured, see notes below.
  6. Scoop the mousse into individual serving bowls and refrigerate until you are ready to serve.

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If you prefer the multi-shade stacked effect as pictured in this post, complete the following steps:

#1: Complete step 5, and scoop half the mousse into a bowl, and set aside, leaving the other half of the mixture in your mixing bowl.

#2: Add 3 additional tablespoons of cacao powder to the mixture remaining in the mixing bowl, and mix until smooth.

#3: Proceed to step 6, layering as desired.

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