Dear food-lovers out there,
After reading this sentence, close your eyes for a minute, imagine the sweet, velvety taste of coconut, a sweet and sour little blueberry-prickle on your tongue, and a hint of bitter and spicy cacao and cinnamon.
How was it? Do you have an appetite yet? 🙂
The secret to dairy-free, gluten-free, sweetener-free deserts
Desserts are a category of food that invite so much creativity and play with nature’s very own unprocessed sugars, spices, and textures. Yet, there is so, so much unnecessarily processed, artificially sweetened, toxic stuff – unfortunately addictive and also yummy stuff – out there that sometimes it is hard to believe that we can make beautiful, satisfying, sweet desserts at home with no artificial or processed sugars, no preservatives, and yes, no dairy, gluten, or wheat whatsoever. Luckily, low-carb, paleo, vegan and other dietary movements and trends have taught us to rediscover the easy, natural, and absolutely yummy ways we can treat ourselves to a luxurious dessert and they all circle around one little ingredient: the coconut.
The ways in which we can use this ingredient in both savory and sweet cuisine are sheer endless and you will see it in many of my own ingredient lists in the future. Coconuts are packed with healthy fats, deliver a naturally sweet, creamy cream that is creamier than any dairy cream out there (did I mention how creamy coconut cream can be?), and they are highly versatile in texture and consistency, which helps, for example, when making a mousse like in this recipe and adding some crunchy coconut flakes on top. Or when using coconut flakes as a low-carb “breading” for fried fish, as I will in a recipe soon to come! The other great helpers in this recipe for creating natural sweetness are vanilla, cinnamon, and cacao powder. These ingredients are not necessarily sweet by themselves, but if you mix them together with the all-star low-carb favorite coconut, you get magic results.
Low Carb for Non-Low-Carbers
So last weekend, when a friend from London, who is not a low-carber herself, visited me, I wanted to spoil and surprise her with all sorts of yummy low-carb meals that she maybe wouldn’t expect to be low-carb – and this Low Carb Blueberry-Chocolate Mousse was invented in the process! Both my friend and my husband have far more of a sweet-tooth than I do, and they both devoured their portions and felt full and satisfied afterwards. If you have non-low-carbers to feed or impress, I say this is an excellent candidate to serve for dessert.
Enjoy and let me know what you think!
Low Carb Blueberry-Chocolate Mousse
Serves: 3, Time: 20 minutes
- Two cans of coconut cream, chilled in the fridge over night
- one vanilla pod
- 6 Tbsp of cacao powder (no added sugar)
- 2 tsp of cinnamon
- 1 Tbsp of coconut flakes
- 1 little box of blueberries (if you like other berries or a mixture more, go ahead and use that!)
- Chill the coconut cream over a night or two. This way, the cream separates from the coconut water. Use the cream and drink the rest, or use it instead of cooking water in your savory main dish to add a sweet hint.
- Add coconut cream, vanilla, cacao powder, 1 tsp of cinnamon, half a tablespoon of coconut flakes, and blueberries to a food processor and buzz it all up until it becomes a creamy, light-brown, fluffy mousse.
- Play with the spices here; you can make it a chocolate mousse with a hint of blueberry, or a lighter version where blueberry, chocolate and coconut are balanced. The latter is what I did, but feel free to experiment according to your taste.
- Transfer to glasses, sprinkle the rest of the coconut flakes and cinnamon on top.
- Chill in the fridge for 30 minutes and serve.
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