Three glass dishes filled with a chocolate mousse made with Navitas Organics Cacao Powder, Maca Powder and Cacao Nibs, topped with whipped cream and fresh raspberries.

Peruvian Superfood Chocolate Mousse Recipe

This Peruvian-inspired chocolate mousse is an antioxidant-packed powerhouse loaded with traditional ingredients and adaptogenic properties that is sure to satisfy your sweet tooth.

INGREDIENTS

3 cans full-fat coconut milk (refrigerated)

⅓ cup Navitas Organics Cacao Powder

2 tsp. Navitas Organics Gelatinized Maca Powder

2 tsp. honey

Sea salt

Toppings:

1 pint raspberries

Navitas Organics Cacao Nibs (optional)

DIRECTIONS

Scoop the thick cream from the top of the canned coconut milk and place in a large bowl or stand-mixer, saving the remaining liquid for another use.

Next, using a stand-mixer or a hand-mixer, whip the coconut milk until it becomes light and airy, taking on the consistency of whipped cream.

Remove roughly ⅓ of your whipped coconut milk and place it in a separate bowl to the side.

Next, add the cacao powder, gelatinized maca powder, honey and a pinch of sea salt. Gently fold ingredients into the mixture with a spatula before whipping again.

Once fully combined, scoop your chocolate mousse into individual serving dishes and top with the reserved whipped coconut milk.

Top with berries and cacao nibs, and enjoy!

Makes 3-4 Servings

 

Submitted by Megan Faletra | The Well Essentials
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Image of Peruvian Superfood Chocolate Mousse Recipe

Peruvian Superfood Chocolate Mousse Recipe

Megan Faletra | The Well Co.

Servings

3-4

This Peruvian-inspired chocolate mousse is an antioxidant-packed powerhouse loaded with traditional ingredients and adaptogenic properties that is sure to satisfy your sweet tooth.

Ingredients

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Directions

  1. Scoop the thick cream from the top of the canned coconut milk and place in a large bowl or stand-mixer, saving the remaining liquid for another use.
  2. Next, using a stand-mixer or a hand-mixer, whip the coconut milk until it becomes light and airy, taking on the consistency of whipped cream.
  3. Remove roughly ⅓ of your whipped coconut milk and place it in a separate bowl to the side.
  4. Next, add the cacao powder, gelatinized maca powder, honey and a pinch of sea salt. Gently fold ingredients into the mixture with a spatula before whipping again.
  5. Once fully combined, scoop your chocolate mousse into individual serving dishes and top with the reserved whipped coconut milk.
  6. Top with berries and cacao nibs, and enjoy!
Servings: 3-4
Submitted by:

Megan Faletra | The Well Co.