Paleo Chocolate Mocha Mousse

picture of dairy gluten free mousse

Perfect for your favorite Valentine, Chocolate Mocha Mousse is so rich and creamy that nobody will suspect that it’s completely grain, dairy and egg free!

Chocolate Mocha Mousse


Melt coconut oil and honey over low heat until liquid, but not warm. Add all ingredients to a high powered blender. Blend until smooth. Taste, add more sweetener if desired.

Portion into fancy glasses and refrigerate for at least 2 hours.

Drizzle with maple syrup if desired sweetness has not been achieved after mousse has been refrigerated.

*regular cocoa powder can be used in place of dutched cocoa powder

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  1. Allison, do you think this would make good frozen pops? I was thinking maybe a silicon popsicle mold. Do you think the texture would be like a fudgesicle? Thank You!

  2. Allison Vance says

    I have made this twice now and love it but it comes out a little too thick for me. What would you recommend I add to thin it out?

    • I made it again last night, and I was thinking of trying to fold in whipped cream, or whipped coconut cream before refrigeration to lighten it up a bit. I’ll try it and let you know how it turns out. You do the same!

      • Allison Vance says

        I tried it again, loved it again. This time I tried to add some coconut milk to lighten it up but it did not do anything. I was conservative with the coconut milk, so maybe it needed more? I have never heard of coconut cream, where in the grocery store would I find it?

        • You can get coconut cream in a brown can at Trader Joe but its really mostly fat so I don’t think it would lighten it up. You could try whipping it and then fold it in. It’s tough as all of the ingredients are high in fat! I think the coconut milk would just separate from the mousse if you used much. I really think the only option is whipping cream.

        • I had another idea Allison. How about whipped egg whites? You could fold those in, they would have no fat, and would lighten it up a lot. I’m not sure it would work, but when I used to make white chocolate mousse for restaurants, I would always fold in whipped egg whites. Let me know if you try it.

  3. Got this pinned and tweeted! Thanks for linking up at Gluten Free Fridays!

  4. Oh man. That sounds amazing.

    If I were to use another sweetener in place of the Stevia, how much would I need?

    Found you via Countrified Hicks. Thanks! 🙂

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