I was riding the subway, I had no iPad, iPod, Kindle, book, magazine or even newspaper with me and I sat across from a woman who kept staring at me.
I didn’t want to make eye contact, so I kept looking at the floor. But for some reason (dreams are always weird) I was eventually forced to meet her eyes and she started talking to me.
We had like the most weird conversation ever, which seemed to never end.
Let me tell you, I woke up drenched in sweat and scared as hell.
I mean, engaging in friendly chit-chat on public transportation?
That’s something we just don’t do around here.
I’m sorry, we’re from the City, we are not trusting people!
Okay, okay...I’m exaggerating a tad, but I honestly don’t think I ever said anything, let alone had a conversation to anyone on the subway (who wasn't a friend/acquaintance).
Another nightmare I often have is walking into the kitchen to see my fridge completely empty.
Just like that, no food or drinks. Scary.
Sadly that nightmare became reality yesterday.
I opened the fridge’s door and found only two cans of coconut milk. No veggies, fruits, eggs or meat. None, nada, zero.
But I'm a resourceful person. I can pretty much think or act my way out of any problem to make the outcome favorable.
And that’s how this 3-Ingredient (Dairy-Free) Cocoa Mousse came to life.
Chocolate mousses traditionally range from dense and thick to light, air and whipped.
They can be made with heavy cream, avocado, bananas, chia seeds, etc.
The are all equally awesome in my book.
This particular one is pretty thick, but airy and light at the same time.
It literally comes together in like 5 minutes (provided that you have chilled the coconut milk for several hours.)
It’s great by itself, but also wonderful for frosting a paleo cake, as a fruit dip or for filling tarts.
It tastes a bit of coconut, but the cocoa/chocolate flavor is pretty intense.
Eat this and I can guarantee you, no nightmares!
Because this mousse is vegan, paleo, refined-sugar free, dairy-free and so very good for you.
It has been said that after eating you might even experience nirvana.
3-Ingredient (Dairy-Free) Cocoa Mousse Print this recipe!
Adapted from UrbanPoser
For the coconut cream, refrigerate the cans of coconut milk overnight, (several days if possible) then scoop out the cream that rises to the top and reserve the liquid for other uses.
Coconut cream scraped from the top of 2 (13.5 oz) chilled cans of full fat coconut milk (use BPA-free coconut milk)
4 tablespoons cocoa (adjust according to taste and/or desired thickness)
3 tablespoons honey (or maple syrup)
1 teaspoon vanilla extract (optional)
When you are ready to make the mousse, open up the cans and scoop the thick coconut cream into a large bowl of a heavy-duty mixer or with an electric hand mixer fitted with whisk attachment (try to keep as much liquid out of the cream as possible)
Add cocoa, honey and vanilla extract (if using) to the bowl and beat, starting on low, increasing incrementally to medium speed until soft peaks become visible, about 5 minutes.
Divide the mixture evenly among ramekins and refrigerate until ready to serve. Mousse will become thicker as it chills in the fridge.
One serving yields 243 calories, 19 grams of fat, 21 grams of carbs and 3 grams of protein.