1 can Full Fat Coconut Cream - I use Essentials Countdown Brand (the dark green label)
1 TBSP Coconut milk or 1 TBSP Maple Syrup instead of the Coconut Milk and Stevia (this will make it non keto)
1 tsp Stevia
3 TBSP Organic Raw Cacao Powder (Not Cocoa)
1 tsp Natural Vanilla Ess
Place the can of coconut cream in the fridge overnight then open and scoop the top layer of hardened coconut cream off the the top (usually about half the can will be the cream and the bottom half will be coconut water)
Place into a blender with the Wahiki Coconut Ice Cream, Coconut Milk (or Maple Syrup) , Stevia (is using) Cacao Powder (I use Cacao not Cocoa as it has more health benefits - think antioxidants, iron and magnesium - and a lighter fresher flavour) and the Vanilla Ess.
Optional extra I also used a Vanilla Pod and scraped the seeds for a little extra Vanilla flavour.
Blend well until combined and smooth. If it is not blending then add a tiny bit more coconut milk or maple syrup.
Once well blended scoop into a nice glass or dish and place in fridge for at least a couple of hours.
Optional extra add an edible flower or drizzle of maple syrup.
*Vegan and Gluten Free
Keto Vegan Chocolate Mousse
6 tbsp Almond Flour
1/2 to 2/3 tbsp Stevia
1 tbsp Cocoa Powder
1/3 tsp Baking Powder
1/2 tsp Vanilla Essence
3 tbsp coconut milk
Put all ingredients into a medium sized mug and mix well getting all the lumps out.
Place in microwave and cook for 1 minute on high - you may need to change time of this to suit your microwave ie a strong one might only need 45-50 seconds.