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Indy Power's gluten-free, dairy-free and vegan chocolate mousse


Chocolate Mousse

Chocolate Mousse

Chocolate Mousse

Impress your friends with this deliciously simple fluffy, chocolate-rich dessert.

Chocolate mousse

This is such an easy dessert to whip up and it's seriously delicious. I use gorgeous, whippy  coconut cream as the base and rich dark chocolate and cacao powder for the ultimate chocolate hit. It's the easiest chocolate mousse you'll ever make, and it's full of healthy fats and antioxidants - perfect for dinner parties or date nights in.


Indy Power. Photo: Patrick Bolger

Indy Power. Photo: Patrick Bolger

Indy Power. Photo: Patrick Bolger

Serves 2-4. Gluten-free, dairy-free, vegan- & paleo-friendly.


2 cans coconut milk, refrigerated overnight

45g dark chocolate

3 tbsp cacao powder

3 tbsp maple syrup

Optional toppings: grated dark chocolate, berries, nuts etc


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Take the coconut milk out of the fridge and leave it out to soften a little. Melt the chocolate in a bain-marie and then set it aside to cool.

Scoop the coconut cream from the top of each can of coconut milk (keep the water for making another dish) and add it to a large bowl. Use an electric whisk to whisk it until smooth and whippy.

Add in the cacao powder and maple syrup and whisk until combined.

When the melted chocolate has cooled, pour it in to the coconut mixture while whisking gently. Scoop the mixture into your serving bowls or jars, cover and let them chill in the fridge for about an hour. Serve with fresh berries and grated dark chocolate.

They should keep well for up to two days.



Maple syrup

Maple syrup

Maple syrup


Maple syrup is my favourite liquid sweetener. It has the most incredible flavour and has such a gorgeous silky sweetness. The reason I use it in place of regular table sugar is because pure maple syrup contains vitamins, minerals and

antioxidants — meaning that it has some nutritional value rather than just empty calories. When you’re shopping for it, make sure to look for real, pure maple syrup, as some store-bought options are just maple-flavoured corn syrup, full of additives and artificial sweeteners. You want the real deal — it’s more nutritious and tastes incredible so it’s worth the extra on the price tag. I use it all the time for making desserts and treats (it makes things irresistibly crunchy) and it’s gorgeous as a subtle glaze on roast veg too.


This recipe doubles as an amazing whipped chocolate ganache frosting. You can spread it on cakes, cupcakes or banana bread for a much lighter twist on classic icing. Search for the ‘double chocolate pistachio muffins’ on thelittlegreenspoon.com for the perfect nutritious cupcake base to go with it. Perfect for kids and grown ups!


Yin yoga. I usually do Ashtanga or Hatha, but I recently tried yin while in London and absolutely loved it. Yin targets the deep connective tissues of the body and focuses on much more passive postures and poses — and you spend most of the time on the floor (yay!). It’s very restorative and you really get to relax into the postures and soften your muscles. I love how meditative it is, and you feel so chilled, stretched and calm afterwards. I’m now on the hunt for a good class in Dublin.


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