1 can full fat coconut milk, chilled in refrigerator overnight
2 tbs cocoa powder
2 tbs maple syrup
raspberries for garnish
Instructions
Chilling the can of coconut milk overnight (at least 8 hours) will cause the cream and liquid to separate. Remove can of coconut milk from refrigerator and open it. Scoop the cream into the blender and discard the liquid.
Blend the cream with cocoa powder and maple syrup until completely smooth. Store in refrigerator or serve right away with raspberries.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2016/02/01/3-ingredient-chocolate-mousse-vegan-gluten-free-2/