Whether you’re spending Valentine’s Day with your significant other, best friend, family or alone, chocolate is a great way to celebrate. This dessert honors the timeless pairing of chocolate and strawberry and is sure to ignite feelings of love for whoever takes a bite.
The tart filling is made with coconut milk instead of dairy cream, making it a light and vegan alternative for traditional mousse. With a pre-made crust it is a no-bake recipe, requiring little preparation time. The taste is simple and sweet and has become a favorite in my kitchen and with my loved ones.
- 1 can full fat coconut milk (refrigerated for at least 24 hours)
- 3 tablespoons cocoa powder
- 3 tablespoon powdered sugar
- ½ teaspoon pure vanilla extract (optional)
- 1 pre-made chocolate cookie pie crust
- Sliced strawberries
- ¼ cup chocolate, melted
Step 1: Drain the liquid from the can of coconut milk.
Step 2: Whip together the remaining solidified coconut cream, cocoa, sugar and vanilla until soft. peaks form
Step 3: Pour coconut whip into the prepared pie crust.
Step 4: Top with sliced strawberries.
Step 5: Drizzle melted chocolate.
Step 6: Cover and chill at least two hours until set.
❤Tip: Slice the strawberries into hearts for extra love❤