Chocolate Coconut Mousse (Vegan)

I never feel guilty about eating chocolate but that’s because I don’t ever go near the heavily advertised, sugar, milk and artificial ingredient laden variety.

Ingredients

• 60g coconut sugar
• 3 tablespoons cornstarch (sifted)
• ¼ teaspoon of salt
• 400g tin of coconut milk
• 170g dark chocolate, chopped
• 1 teaspoon vanilla extract

To serve (coconut cream, berries, mint & chopped nuts)

Method  

1. Combine the sugar, cornstarch and salt in a medium saucepan
2. Turn the heat and slowly pour in the coconut milk, whisking constantly to avoid a lumpy mixture until it tickens
3. Stir in the chocolate and continue to cook for another 3 minutes, stirring constantly
4. Remove from the heat and stir in the vanilla extract
5. Divide your pudding into 4 ramekin dishes or dessert dishes, cover with cling film (biodegradable please) to prevent a skin forming on the top and place in the fridge for 1 hour until chilled and set
6. Serve with some toppings or on its own.