Decadent Cherry Chocolate Mousse: Delicious And Healthy!

This Cherry Chocolate Mousse is dairy free, gluten free, grain free, soy free, and free of added sugars.  It is also unbelievably delicious!


  • 1 13.5 oz can full fat coconut milk
  • 1 tsp. Vanilla
  • ¼ cup cold water
  • 1 pkt unflavored gelatin
  • ¼ cup coconut oil
  • 2 T. cocoa powder
  • ½ tsp. Stevia powder
  • 12 dark red cherries

Serves 4


Pour the whole can of coconut milk and the teaspoon of vanilla into a blender jar.

Put the cold water into a small saucepan and sprinkle the gelatin on top of the water.  Let this sit for a few minutes to allow the gelatin to soften.

Place the saucepan on a burner set to low heat.  Stir occasionally until the gelatin is completely dissolved.

Add the coconut oil and continue to heat and stir until the coconut oil is melted.

Combine the cocoa powder and stevia powder, and add this mixture to the oil and gelatin in the saucepan.  Stir to combine and remove most of the lumps.

Now, go back to that blender and turn it on.  Slowly pour the mixture from the saucepan into the coconut milk in the blender.

Add the cherries and blend until smooth.

Pour this mixture into a bowl, cover with a lid or plastic wrap.

Place in the refrigerator until well chilled.

After it has chilled for a couple of hours, it should be set enough to whip some air into it with a hand-held mixer.  This is the final step in creating this smooth, tongue-pleasing, delicious mousse.


  • slivered almonds – just before serving, fold in a handful of toasted, slivered almonds.  The flavor of the nuts and the addition of the “crunch” are a yummy complement to an already heavenly dessert.
  • pecans – try this: place a layer of crushed pecans in the bottom of a spring-form pan.  Spread the mousse over the pecans and place in the freezer just long enough to make it firm enough to slice.
  • garnish with whole or halved cherry
  • top with a generous helping of fresh, sliced strawberries  .  .  yummmmmmmm

Choosing quality ingredients:

The quality of the ingredients you use plays an important role in the success of the end result.

When possible, I choose organic products.  I like the Healthworks brand raw, organic, cacao powder for its top quality and superior flavor.

The coconut milk I prefer is the Native Forest Classic Coconut Milk.  I use it for so many dishes that I purchase it by the 12-pack. The can is BPA-free.

Stevia powder quality and composition varies!  Read the labels carefully.  Look for one that contains ONLY stevia powder — NO additives or fillers.  I use SweetLeaf Stevia in this recipe.  If you use a different brand, you might need to adjust the amount used.


Most of the year I use unsweetened, frozen, dark cherries.  However, when they are in season, I will choose organic, Bing cherries.  Pitted, of course!!

This dessert is elegant enough to serve to your guests.  Enjoy!