Coconut & Banana Chocolate Mousse

Coconut & Banana Chocolate Mousse

Coconut & Banana Chocolate Mousse

 

This idea for a banana based, chocolate mousse has been bubbling away for ages. I wanted to create a completely dairy free/vegan chocolate mousse using natural whole food ingredients, and because bananas make amazing nice cream, they seemed like the perfect ingredient!

Then I came across Little Island’s new coconut milks and it seemed like the perfect excuse to get creating.

After playing around with a few combinations I eventually ended up with two banana chocolate mousse recipes using both types of coconut milk: original and chocolate.

The first recipe uses the chocolate coconut milk and is super simple with just three ingredients. All you need to do is place all the ingredients into a high speed blender, blend on high, pour into serving bowls and pop into the fridge to chill and firm up!

The second mousse recipe has a few more ingredients and uses the original drinking coconut milk. It’s just as easy to make, simply place all the ingredients into a blender, blend until smooth then pour in melted coconut oil while the motor is running. The catch is both these recipes need to be made in a high speed blender as the blender whips the air into the ingredients to create the light airy mousse texture.

While both mousses have a very similar airy texture, they do differ slightly in flavour. The three ingredient mousse recipe has a stronger banana flavour while the second recipe has a richer chocolate flavour from the raw cacao powder.

You could interchange the coconut milks for either recipe, and if you want a pure banana mousse simply use the original coconut milk in the first three ingredient recipe. Enjoy! x

Have you made this chocolate banana mousse?

What did you think?

Let me know in the comments down below!

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Coconut & Banana Chocolate Mousse

 

 

Chocolate Coconut Milk Banana Mousse (3 ingredient)

Serves: 4
Prep time: 10 minutes Chilling time: 30 minutes

2 ripe bananas
1 cup Little Island Chocolate Coconut Miilk
1/2 cup coconut oil, melted

Gently melt the coconut oil by placing it in a bowl over a pan of steaming water with the heat turned off (this should keep it below 42ºC and in its raw form).
Place the banana and chocolate flavoured coconut milk into a high speed blender and blend until smooth. Slowly pour the melted coconut oil in through the top while the blender is running. The mousse should whip up a little and turn a lighter chocolate colour.
Pour the mousse into serving bowls and place in the fridge to set for 30 minutes. Serve the mousse chilled, topped with banana slices, coconut flakes and cacao nibs. The mousse will keep in the fridge for up to 5 days, but is best eaten fresh on the day it is made.

 

Coconut Cacao Banana Mousse

Serves: 4
Prep time: 10 minutes Chilling time: 30 minutes

2 ripe bananas
1 cup Little Island Drinking Coconut Milk
1 Tbsp raw cacao powder
2 Tbsp pure maple syrup
1/2 cup coconut oil
pinch himalayan pink salt

Gently melt the coconut oil in a bowl over a pan of steaming water.
Place the bananas, coconut milk, cacao, maple syrup and salt into a high speed blender and blend until smooth.
Slowly pour the melted coconut oil into the blender with the motor running until well combined into the
mousse. It should whip up a bit and turn a slightly lighter chocolate shade.
Pour the mousse into serving bowls and place in the fridge to set for 30 minutes. Serve the mousse chilled, topped with banana slices, coconut flakes and cacao nibs. The mousse will keep in the fridge for up to 5 days.

 

Raw Chocolate Avocado Mousse

Raw Chocolate Avocado Mousse

Raw Chocolate Avocado Mousse

 

I’ve been working on this raw chocolate avocado mousse recipe for a little while now. I love the idea of a chocolate mousse that is actually good for you but which tastes just as good as the traditional egg, cream and chocolate version.

After trying out a few recipes for raw chocolate mousse I found they just didn’t taste that amazing. Many raw mousse recipes use bananas as the base which creates a good texture but they also make the mousse taste predominantly of banana. Others had a great texture but a not so great taste. It soon became my mission to create a raw chocolate mousse that actually tastes like creamy chocolate with a luscious smooth texture.

 

Raw Chocolate Avocado Mousse

 

 

I found the best base for a raw chocolate mousse was avocado. Avocados are naturally creamy from their high healthy fat content and have a relatively mild flavour which works well in this recipe. Raw cacao powder combines amazingly with avocados to create the chocolate element and together they provide a massive hit of antioxidants and dietary fibre.

I used pure maple syrup as the sweetener, the amount of which I found was proportional to how big your avocado is. Ideally start with the smaller amount of maple syrup and add more if you need it. Pure maple syrup is an unrefined sugar so it is a better alternative to standard table sugar however, it is still a form of sugar so the less the better. I have written more on maple syrup at the end of this post.

Raw cacao butter enhances the creamy chocolate flavour and texture of the mousse, as well as upping the antioxidant levels even further. If you don’t have raw cacao butter it can be substituted with cold pressed extra virgin coconut oil. Lastly, a little vanilla and sea salt rounds off the flavour and a small amount of nut milk creates the perfect consistency.

The result is an amazing tasting chocolate mousse that’s super high in nutrients and antioxidants and perfect for anyone with allergies to dairy, eggs and gluten, or just wanting a healthier dessert option. It’s super quick and easy to make, simply throw all the ingredients into a food processor or blender and pour in the melted cacao butter.

I think this might just be the perfect guilt-free dessert!

 

 

 

Raw Chocolate Avocado Mousse

 

 

Raw Chocolate Avocado Mousse

Serves 4
Prep: 15 minutes

1 large ripe avocado
5 Tbsp raw cacao powder
5-7 Tbsp pure maple syrup
1 Tbsp almond milk (or milk of your choice)
1 tsp vanilla powder
2 pinches of himalayan pink salt (or sea salt)
2 Tbsp raw cacao butter (or cold pressed extra virgin coconut oil)

Gently melt the cacao butter in a heatproof bowl set over a small pan of steaming water e.g. bring the water to the boil then turn off the heat and place the bowl of cacao butter on top. This ensures the temperature of the cacao butter doesn’t go above  47ºC and all its antioxidants are preserved.

Place the avocado (peeled and stone removed) in a food processor along with the cacao powder, maple syrup, almond milk, vanilla and salt and blend until smooth. Slowly add the melted cacao butter with the motor running until it is all incorporated. Spoon the mousse into serving dishes, cover and place in the fridge to chill. To serve, crush freeze dried raspberries over the tops and sprinkle a few raw cacao nibs. These will keep covered in the fridge for 3-4 days.

 

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Raw Chocolate Avocado Mousse

 

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