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Vegan White Chocolate Mousse

This EndoLife founder and endometriosis specialist women's health coach, Jessica Duffin, shares with us one of her favourite recipes for special occasions. A creamy, decadent white chocolate mousse which looks beautiful on any Christmas table, and tastes even better!


Vegan White Chocolate Mousse Ingredients

Serves 3-4

  •    One can of Biona Coconut Milk
  •    A tablespoon of cashew butter
  •    One vanilla pod
  •    50 ml maple syrup, or to make it sugar free, Troo inulin syrup or stevia drops to taste
  •    25g raw cacao butter
  •    One dessertspoon of baobab powder (optional)


    Vegan White Chocolate Mousse Recipe

    Heat the cacao butter in a glass bowl in a saucepan, on a low - medium heat. If you want to retain the all nutrients of raw chocolate and keep it raw, use a thermometer and keep it below 43 degrees. Allow to cool.

    Using a sieve, drain the coconut milk so you are left with only the thick cream on top, empty this into a mixing bowl. Whisk briefly to thicken.

    Scrape out the vanilla pod and add to the coconut milk, with a table spoon of cashew butter, the maple syrup and the melted cacao butter. If you like, you can add baobab powder for a super food kick, but it will add a slightly tart taste, so it's completely up to you. Whisk quickly to combine ingredients and leave in the fridge to cool down.

    Once the mixture is firm (this should only take 5/10 minutes, as cacao butter goes hard quite quickly, keep checking to ensure it doesn't set too much), whisk again, preferably with an electric whisk. I find it takes 3 - 5 minutes to get the fluffy consistency.

    Serve immediately or refrigerate. If you refrigerate, the mixture will set even fluffier with some amazing air bubbles in it. However, the immediate consistency is smooth and luxurious, so it's your choice!

    You can add toppings too, it's delicious on its own but I love adding crushed pistachios.


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