Today I’m super excited to share a killer vegan dessert recipe from local vegan trainer and plant-loving pal here in Vancouver: Karina Inkster.

Last year, Karina asked me to be a contributor in her very first hardcover book: “Vegan Vitality: Your Complete Guide to an Active, Healthy, Plant-Based Lifestyle.” Now it’s one year later and I’m thumbing through it– salivating over these recipes and literally beaming ear-to-ear, seeing Karina’s passion come to fruition.

I’m looking forward to actually reading the whole book (which is over 300 pages!) But for now, I wanted to share a recipe from it for all my fellow vegan health freaks who are battling chocolate addictions 😉

For more info, check it out on Amazon here!

Coconut Milk Dark Chocolate Mousse

This rich, thick mousse is every chocolate lover’s dream. It’s also extremely simple to make!

I was inspired to create this recipe after enjoying a similar mousse at Wild Rice restaurant in Vancouver, BC. I like to be able to stand a fork in my mousse, but if you like yours less thick, use a bit less chocolate. Once fully chilled, top with fresh berries, shredded coconut, or serve as is for a decadent finish to any meal. Feel free to add flavourings of your choice, like peppermint or almond extract, along with the vanilla extract.

Ingredients:
1 can (14 oz.) coconut milk
1 tbsp vanilla extract
7 oz. (200g; or about 1 1/4 cups) 70% or more dark chocolate chips or chocolate bar pieces

Method:
In a medium saucepan over medium-low heat, bring coconut milk to steaming. Make sure the coconut milk doesn’t boil – you want to get it steaming with small bubbles appearing around the rim of the pot.

Remove from heat and stir in vanilla extract. Add chocolate chips or pieces. Without stirring, let coconut milk and chocolate mixture stand for 5 minutes to allow chocolate to soften.

Gently stir until mixture is smooth.

Pour into four dessert glasses or glass tumblers and chill in the fridge for a minimum of three hours.

– Jacked on the Beanstalk