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Prep Time: 15-20 minutes
Chill Time: 2 hours
Total Time: 2 hours 20 minutes
14 ounce can of full-fat coconut milk
Pantry keto bites
1/4 cup good quality Dutch cocoa powder
(tip: try SunPotion or Moon Juice Brand)
Vanilla or coconut extract (optional)
A drizzle of agave nectar
serving suggestions: ground cinnamon, ground red chili pepper, ground cardamom, shredded coconut, chopped nuts, strawberries or raspberries.
Place the can of coconut milk in the coldest part of your fridge (not the freezer) overnight or minimum 4-6 hours prior to making this recipe, this step is very important!
Take the can out of the fridge (do not shake it!) and gently open. You'll see the thick coconut cream at the top. The coconut water will be underneath the coconut cream-- DO NOT use the coconut water in this recipe! Gently lift the coconut cream out of the can, make sure to leave the coconut water behind. Then, place the desired dish you are plating this in the fridge so it’s cool once you pour the mixture into it.
Next, put the coconut cream in a large bowl. Add the vanilla or coconut extract, & mix with an electric mixer until it starts to increase in volume and gets whipped up.
Place cocoa powder and 1.5 teaspoons ashwahganda in a separate small bowl and mix with fork until both powders are incorporated, and fold into coconut mixture 1/4 at a time
Drizzle a small amount of agave, I recommend as little as 3/4 of a teaspoon as too much won’t give our mousse the “cloud” consistency and will make it too sweet for the recommended topping.
Grab your Pantry Keto bites and chop roughly with a large knife, set aside.
Pour mixture into dish you have(stemless wine glasses a ramekin, or small mason jars work) and top with the chopped keto bites.
let refrigerate for 2 hours minimum. The more you wait, the better the consistency becomes so I love making this 1 day before I have guests. that way its all settled!
When ready to eat-- add your favorite toppings!