Servings: 2

Time in the Kitchen: 3 hours and 5 minutes


Chocolate Mousse

  • I can (14 ounce) full fat coconut milk – left in the fridge overnight (it must be canned)
  • ¼ cup of sunflower seed better (or any other nut butter)
  • 1/3 cup of raw honey
  • ¼ cup of unsweetened cocoa powder
  • ½ teaspoon of cinnamon (or more as desired)
  • Pinch of salt


  • 1 banana, sliced
  • 2-3 tablespoons of coconut oil
  • 1 teaspoon of raw honey
  • ¼ teaspoon of cinnamon (or more as desired)
  • Handful of chopped walnuts
  • Pinch of salt


Place full fat coconut milk in your food processor. Be sure to add in the coconut water and pulp that may have separated while being refrigerated.

Then add in the nut butter, raw honey, cocoa powder, cinnamon and a pinch of salt. Puree until smooth. Pour in ramekins and place in the fridge for 3+ hours or until completely set. If you want an even harder mousse, place in the freezer.

Once mousse has set, place 2-3 tablespoons of coconut oil in a small skillet over medium-high heat.

Add honey to melt just a little bit, and then add in the sliced banana.

Sprinkle with cinnamon and a pinch of salt.

Once the bananas have caramelized on one side (about 2 minutes), flip with a spatula, then toss in the chopped walnuts, and let them both caramelize together.

Remove from heath to let cool just a little bit then top mousse off with this gorgeous flavour

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