1 can whole fat coconut milk, coconut cream separated and chilled in freezer
¼ cup fresh or frozen and thawed raspberries (plus 1 pint fresh raspberries for layering)
3 tablespoons raw cacao powder
3 tablespoons pure maple syrup
Instructions
Gently open a can of whole fat coconut milk and scoop out coconut cream layer. Place cream in a small bowl and place in the freezer for ~30 minutes to harden.
Using a hand held electric mixer, blend coconut cream, ¼ cup fresh or thawed frozen raspberries, cacao and maple syrup. Blend until light and fluffy.
Layer cacao mousse and fresh raspberries in parfait glasses and enjoy!
Recipe by BeginWithin Nutrition at http://www.beginwithinnutrition.com/2015/01/30/cacao-mousse-raspberry-parfaits/