Rotating Recipe Column: Dairy-Free Dessert Dreams

Keep your New Year's resolutions with this quick-fix mousse

Robin Shirley is a certified health coach and the founder of Take Back Your Health International, a company that hosts health conferences and retreats across the U.S. She recently hosted Take Back Your Health DC; designed to educate those suffering from chronic illness. Visit clubtbyh.com for more information.

Chocolate Mousse

Serves 5-6

Prep time: 20-25 minutes


1 ½ avocado
1 teaspoon vanilla extract
¼ teaspoon sea salt
½ cup plus 1 tablespoon honey
6 drops stevia extract
1/3 cup cocoa powder
2 egg whites (optional)
1 can coconut milk, refrigerated 5 hours to overnight


1. In a large mixing bowl, combine everything except the coconut milk and egg whites. Beat with a hand mixer until very smooth, about 3 minutes, scraping the sides of the bowl with a spatula as you go.

2. Rinse the beaters of the hand mixer. In a clean, medium-size mixing bowl, whip the solid portion of the canned coconut milk with a hand mixer on medium-high speed for about 1 minute. Put the whipped coconut cream back into the fridge until step 4. 

3. Optional step: Rinse and dry the beaters of the hand mixer. In a clean, medium-size mixing bowl, whip the egg whites with the hand mixer on high until stiff peaks form.

4. Take the coconut cream out of the fridge and whip 1 more time for about 30 seconds on high. Fold the whipped coconut cream into the chocolate mixture with a spatula. (Optional) Next, fold the egg whites into the chocolate mixture.

5. Serve or refrigerate for up to 4 days. 

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