Chocolate Mousse

While I'm a firm believer of dairy as a rich source of vitamins, minerals, and enzymes, milk products can be harmful to those with sensitivities or allergies to casein.  Many GAPS-approved desserts I make use cultured cream as base. But for those who simply can't do dairy, I set out to create a simple and elegant GAPS diet dessert! This light and fluffy chocolate mousse is made with coconut milk, a rich and smooth alternative to dairy cream. It only has 4 ingredients and takes only minutes to whip up! The only hard part is waiting for it to firm up in the fridge!

Simply top with coconut whipped cream or use as a base of pies and tarts! It's delicious anyway you want it!

GAPS diet dessert

GAPS diet chocolate dessert

GAPS diet dessert recipe

Chocolate Mousse
Author: Amy MoffatPrep time: 5 minChill time: 4 hoursServings: about 3


1 can coconut milk (no guar gum, such as this one)
2 oz unsweetened, pure baking chocolate
3 Tbsp honey
2 tsp unflavored gelatin (such as Great Lakes)


Slowly melt the chocolate and honey together in a sauce pot.
Remove from heat and whisk in the coconut milk.
Add the gelatin and whisk vigorously to incorporate.
Pour into containers, cover, and chill in the refrigerator for at least 4 hours.

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