(Paleo & Vegan) Chocolate Pistachio Mousse

(Paleo & Vegan) Chocolate Pistachio Mousse

Ingredients

Serves 4

2 cans full-fat coconut milk, refrigerated overnight (I used BPA-free Natural Value)

6 tablespoons cocoa powder

5 tablespoons maple syrup (or mild-tasting honey)

1 teaspoon vanilla extract

4 tablespoons chopped pistachios

Directions

Once the coconut milk cans have been refrigerated overnight, open them and scoop the thick coconut cream from the top into a bowl (try to keep as much liquid out of the cream as possible.)

Add cocoa, maple syrup, and vanilla extract.

With an electric mixer fitted with the whisk attachment start beating, starting on low, increasing incrementally to medium speed until soft peaks become visible, about 5 minutes.

Gently fold in chopped pistachios with the help of a spatula.

Spread mousse into serving bowls and refrigerate until ready to serve.

Before serving sprinkle with chopped pistachios.