Cacao Mousse and Raspberry Parfaits
The best recipe for Cacao Mousse and Raspberry Parfaits
Servings 4
Calories 54kcal
Cost $
Ingredients
- 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 :)
Notes
A helpful tip from a reader: On the canned coconut milk, it is easier to refrigerate it over night (or longer) and then turn it upside down while being careful not to shake it, open and drain liquid, then scoop out the cream. I have never opened a can of room temp full fat coconut milk with it already separated.
Unfortunately, I am unable to accurately calculate nutrition facts for this recipe due to the coconut milk separation…sorry :(
Adapted from Chocolate Covered Katie’s delicious frosting shot recipe!
Nutrition
Calories: 54kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 103mg | Fiber: 2g | Sugar: 9g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg