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Chocolate Mousse with Cinnamon Sautéed Bananas

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4.9 from 16 reviews

Ingredients

Scale
  • 1 can (14 ounce) full fat coconut milk left in the fridge overnight (it must be canned!)
  • 1/4 cup sunflower seed butter (or any nut butter)
  • 1/3 cup raw honey
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon cinnamon (or more)
  • pinch of salt
  • 1 banana, sliced
  • 2–3 tablespoons coconut oil
  • 1 teaspoons raw honey
  • 1/4 teaspoon cinnamon (or more)
  • handful of chopped walnuts
  • pinch of salt
  • bacon (optional- optional because I had none at my house to make crumbles with)

Instructions

  1. Place full fat coconut milk in your food processor. I used my blendtec because it’s absolutely amazing for this kind of thing. Be sure to add in the coconut water and pulp that may have separated while being in the fridge.
  2. Then add in nut butter, raw honey, cocoa powder, cinnamon, and a bit of salt. Puree until smooth. Pour in ramekins and place in fridge for 3+ hours to completely set. If you want a even harder mousse, place in the freezer to help harden more.
  3. Once mousse has set, place 2-3 tablespoons of coconut oil in a small skillet over medium-high heat.
  4. Add in honey to melt just a bit then add in sliced bananas.
  5. Sprinkle with cinnamon and pinch of salt.
  6. Once the bananas have caramelized on one side (about 2 minutes or so) flip with a spatula, then toss in chopped walnuts, and let both caramelize even more.
  7. Remove from heat to let cool just a bit then top your mousse off with this goodness.

Find it online: https://paleomg.com/chocolate-mousse-with-cinnamon-sauteed-bananas/