Mexican Chocolate Mousse

When I first started the autoimmune protocol, I was skeptical about carob at first. Surely no chocolate substitute could measure up to the rich, velvety texture of the real thing. But it’s grown on me to the point where I actually prefer it over chocolate now (and not only because it doesn’t give me symptoms). I’ll admit carob takes some getting used to. It’s a fruitier, sweeter flavor, which makes for a different experience, but it does work well everywhere cocoa would normally go. Especially when you throw in other spices like cinnamon and cloves. This Mexican Chocolate Mousse is one of my favorite AIP-friendly answers to chocolate cravings, especially during the warmer months. But when it’s cold, it can also be served as hot chocolate!

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Mexican Chocolate Mousse

Prep Time2 hours hrs

Cook Time10 minutes mins

Total Time2 hours hrs 10 minutes mins

Servings4 servings

Ingredients

• 2 13.5-ounce cans coconut milk
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 4 teaspoons gelatin
• 6 tablespoons carob powder
• 1 tablespoon ground cinnamon
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground ginger
• 1 pinch sea salt

Equipment

• cookware
• blender

Instructions

• Combine the coconut milk, honey, and vanilla in a small saucepan over medium heat, stirring occasionally, until heated through but not simmering.
• Pour 1/4 cup of the mixture into a bowl and sprinkle the gelatin on top. Allow to bloom 2-3 minutes, then stir well.
• Combine the milk mixture, gelatin mixture, and all remaining ingredients in a blender and puree until smooth.
• For hot chocolate, serve immediately.
• For mousse, pour into serving dishes and allow to set in the refrigerator 1-2 hours before serving.

Nutrition

Calories: 572kcal | Carbohydrates: 55g | Protein: 7g | Fat: 36g | Saturated Fat: 30g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 82mg | Potassium: 27mg | Fiber: 2g | Sugar: 38g | Vitamin C: 0.3mg | Calcium: 70mg | Iron: 1.1mg