Cacao Recipe

Vegan Chocolate Mousse

While we traditionally enjoy ceremonial cacao by sipping it from a mug, there are countless other delicious ways to use the magical plant medicine. Today, we’re sharing with you a creamy chocolate mousse made from all whole, plant-based ingredients. It’s both vegan and gluten-free, but that doesn’t mean that it’s lacking in flavor or richness.

Don’t be spooked out by the avocado - you can’t taste it whatsoever, and it’s the secret to making this mousse extra thick and creamy. Enjoy on your own or share with those that you may be quarantining’s a crowd pleaser!

Serves 2-4


  • 1 ripe avocado
  • 1 cup full-fat coconut milk
  • 1/3 cup + 2 tbsp maple syrup
  • 2-3 tbsp chopped Keith’s Cacao paste, more to taste
  • 1 tsp vanilla extract
  • pinch of sea salt
  • For PB chocolate mousse: add 2 tbsp peanut butter


  1. In a blender or food processor, blend all ingredients together until smooth and creamy. Start with 2 tbsp of cacao and if you want it to be richer, add another tbsp. If you want it to be sweeter, add more maple syrup.
  2. Place blender in the freezer for 15 minutes to let chill.
  3. Top with optional whipped coconut cream and store in the fridge. Enjoy!

In gratitude and with magic, The Keith’s Cacao Team

Hand Peeled Cacao Beans: The Original & World’s Finest Hand Peeled Cacao Beans

$ 25.00 USD

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