(Paleo & Vegan) Chocolate Pistachio Mousse

December 20, 2016

(Paleo & Vegan) Chocolate Pistachio Mousse

All I wanted to give you for Christmas was some chocolate mousse.
My logic was simple: Christmas means decadent meals and rich desserts. But in reality, more often than not, after a feasting on baked ham, roasted turkey, green bean casserole, mashed potatoes, stuffing, and gravy I find myself too full even for a cup of ginger tea, quite tired and, while we are being honest, like I need some Pepto and at least a solid 10k run.

(Paleo & Vegan) Chocolate Pistachio Mousse

But my (Paleo and Vegan) Chocolate Pistachio Mousse is different.
Chocolaty, rich, creamy, super satisfying but not heavy.
In other words, the kind of thing you’d want to eat even after aunt Jo Ann tried to force you to eat seconds/thirds/fourths of her worldwide famous braised beef.
As a bonus, it would be a reasonable recipe to tackle on weekday night.

(Paleo & Vegan) Chocolate Pistachio Mousse

Made with coconut cream, cocoa, maple syrup, vanilla extract, and pistachios, this mousse comes together in a snap. It’s so delicious no one will ever believe it’s vegan and paleo.
Especially those who believe that eating vegan means gnawing on carrots and celery or that paleo means compulsively eating meat all day.

(Paleo & Vegan) Chocolate Pistachio Mousse

This easy raw, vegan, and paleo mousse is a dreamy dessert. Creamy but with a nice crunch from the pistachio. Rich but light at the same time.
It will only take a few minutes to make and you will probably find yourself eat it alone right out of the bowl.
You’ve been warned!

(Paleo & Vegan) Chocolate Pistachio Mousse

(Paleo & Vegan) Chocolate Pistachio Mousse                                                                           Print this recipe!

Serves 4

2 cans full-fat coconut milk, refrigerated overnight (I used BPA-free Natural Value)
6 tablespoons cocoa powder
5 tablespoons maple syrup (or mild-tasting honey)
1 teaspoon vanilla extract
4 tablespoons chopped pistachios


Once the coconut milk cans have been refrigerated overnight, open them and scoop the thick coconut cream from the top into a bowl (try to keep as much liquid out of the cream as possible.)
Add cocoa, maple syrup, and vanilla extract.
With an electric mixer fitted with the whisk attachment start beating, starting on low, increasing incrementally to medium speed until soft peaks become visible, about 5 minutes.
Gently fold in chopped pistachios with the help of a spatula.
Spread mousse into serving bowls and refrigerate until ready to serve.
Before serving sprinkle with chopped pistachios.

Nutrition facts

One serving yields 242 calories, 20 grams of fat, 14 grams of carbs, and 3 grams of protein.


  1. I'm so going to make this - and like you said, it works on normal weeknights too. I loveeee chocolate and pistachio!

    Charmaine Ng | Architecture & Lifestyle Blog

  2. Unfortunately, this receipt didn't work for me using a hand held electric mixer - ended up with a frothy chocolate coconut milk shake even after separating the fatty milk from the thinner liquid!