Dairy-free Hot Chocolate Mousse (paleo, low carb + keto)
A year ago, if I were asked to list the top “superfoods” it’d go something like this: lucuma, maca, goji, blueberries, chia seed, acai, quinoa…
You too?
Did you know that “superfood” is a marketing term that food companies started using in the mid-2000’s to make their products more desirable? Companies claimed that their products had “superfood power”, regardless of their actual nutrient profile. Superfood was abused so much that in 2007, the European Union banned the use of the word unless the product could be scientifically proven to actually be rich in superfoods. (1)
Okay, so… what’s an actual superfood?
When I look at the list of perceived “superfoods”, I see a trend – they’re all very, very rich in carbohydrates. I want to be clear: I’m not against carbohydrates. I eat them every day (all vegetables, all the time!). They’re essential for specific body processes but definitely not in the volume that we’re consuming them today. (2) And, using carbohydrates as the source of our superfood? Bleh.
So maybe you agree with me – that we have this whole carbohydrate thing all upside down and backwards, lets look at natural superfoods that offer a strong list of benefits and are naturally low in carbohydrates….
Awesome Low Carb Superfoods
Grass-fed Gelatin. This pure protein helps promote digestive awesomeness, eradicates cellulite, builds healthy muscles, reduces inflammation, promotes a calm and restful environment. Make Coconut Flour Biscuits with gelatin.
MCT Oil. Boosts metabolism, kick-starts weight loss, provides steady energy, is rocket fuel for your brain. Get MCT oil recipes.
Grass-fed Collagen. As we age, we produce less and less of this protein that helps build strong bones, brightens skin, prevents wrinkles, promotes weight loss and enhances sleep. Read more about collagen.
Egg Yolks. The yolks are where the POWER is. Great for boosted brain health, balanced hormones through cholesterol management, promotes reduced aging and helps us break down fat. Read about why raw eggs are safe.
Cacao Powder. More antioxidants than red wine, helps reduce inflammation, supports a healthy heart by steadying blood flow. Get toxin-free cacao that’ll make your feel on top of the world.
Vanilla Bean. Increases mental performance, boosts your digestion and increases stamina (bow-chica-wow-wow). Get the purest vanilla bean around town.
Now, lets make something awesome these!
Print Dairy-free Hot Chocolate Mousse
Author: Leanne Vogel Recipe type: Paleo, Gluten-free, Dairy-free, Sugar-free, Yeast-free, Corn-free, Grain-free, Nut-free, Low Carb, Keto
Prep time: 10 mins Cook time: 5 mins Total time: 15 mins
Serves: 3
A fluffy, rich chocolate paleo mousse recipe whipped with grass-fed gelatin, collagen, MCT oil and pastured egg yolks.
Ingredients
- 1 can (1 ⅔ cup) full-fat coconut milk, divided
- 1-2 tablespoon birch-sourced xylitol or 5-10 drops alcohol-free stevia
- ½ tablespoon grass-fed gelatin
- 3 tablespoons MCT oil or melted coconut oil
- 3 tablespoons grass-fed collagen
- 2 egg pastured yolks, optional
- ⅓ cup cacao powder
- ½ teaspoon ground vanilla beans
Instructions
- Add ½ cup of the coconut milk to a small saucepan with xylitol and gelatin. Heat on medium-low, stirring frequently, just until everything is dissolved.
- Meanwhile, combine remaining ingredients; including the remaining coconut milk, in the jug of your high-powered blender. Blend, just until combined.
- Once the xylitol mixture is complete, turn blender on to low and pour in the xylitol mixture, just until combined.
- Pour chocolate mousse into three 500mL jars. Allow to cool on the counter for a little while before covering and placing in the fridge for at least an hour.
Notes MCT Oil: I recommend using MCT oil with this recipe. I haven’t tried the recipe with coconut oil. I feel like it would work, but the result may be less fluffy.
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View Nutrition Information (once on page, scroll down)
Divide the coconut milk and place ½ cup in the saucepan, the rest in the blender.
Add xylitol, or whatever other sweetener you’re using, along with gelatin.
You’ll want to whisk this mixture a couple of times while heating, just until all of the granules are dissolved.
Meanwhile, add all of the remaining ingredients to your blender. You don’t need to blend this too much. There are precious proteins and oils in this blender. The more you whip things around, the more damage they’ll endure. Whip and go, whip and go!
You don’t necessarily have to add the egg yolks to this recipe. The mousse does fabulously without them. But with the strong health benefit that raw egg yolks have, I say, ADD IT IN!
Add in the hot milk mixture, whip quickly and transfer to jars to set.
These babies can sit in your fridge for up to 3 days. Something tells me you’ll have no problem making sure they don’t go bad ;)
