I adore chocolate mousse, but the traditional version contains eggs and dairy, two foods to which I react unfavorably. Dairy is a very common food sensitivity and responsible for bloating, gas, acne, and congestion. Adverse reactions to eggs are also pretty common due to the high levels of irritating anti-nutrients in the whites.
I wanted a dairy and egg free chocolate mousse that whipped up light and fluffy, and thankfully that’s possible using coconut cream. I decided to take it a step farther and make it a functional dessert, meaning it provides healthful and therapeutic benefits. Adding maca powder gives this mousse a nice, nutty flavor, and maca boosts virility, libido and fertility in both men and women. It’s great for strengthening the adrenal glands and thyroid, which also enhance fertility.
Egg yolks are a great fertility food unless you have a sensitivity to them. Food intolerances create inflammation and stress in the body, two factors that block fertility. If you’re having trouble conceiving, try an elimination diet to determine your food sensitivities. Dairy, eggs, and gluten are among the most common.
This mousse is super easy to make, and it’s delicious! The good fats from the coconut provide precursors for hormones, and the addition of maca makes it a great fertility booster for both men and women. I added cinnamon for a kick, and cinnamon is great for stable blood sugar. A pinch of cayenne is great for men; it increases circulation and is said to combat erectile dysfunction.
Fertility Enhancing Chocolate Mousse (Vegan, Paleo)
- 1 can full-fat unsweetened coconut milk , such as Thai Kitchen (see notes below)
- 3-4 tbsp powdered coconut sugar or maple syrup to taste. For sugar free, you can use 1/2 – 1 tsp unrefined stevia (see notes below).
- 1/2 tsp vanilla extract
- 3-4 tbsp unsweetened dark chocolate cocoa powder or raw cacao powder
- 1 heaping tsp maca powder
- 1/2 tsp cinnamon
- pinch cayenne
Place a can of FULL FAT (very important) coconut milk in the refrigerator for at least 24 hours. You want the coconut cream to harden on the top, or it won’t whip up. Once separated, spoon the hardened coconut cream into a cold stainless steel bowl. (I usually put it in the freezer for a few minutes to chill it). Whip the coconut milk with a stand mixer or hand blender for about a minute so it whips up like whipped cream. Then add all the ingredients, and whip again til light and fluffy. Taste to correct seasonings. You can also top with raw cacao nibs. Chill for an hour before serving, and store in the fridge.
I use full fat, organic Thai Kitchen coconut milk. I have tried this with other coconut milks, and it won’t always work. If the coconut milk contains stabilizers and emulsifiers, it won’t separate. This article gives you a great tutorial on how to whip coconut milk and which brands whip up best.
If you want to use coconut sugar, you’ll need to powderize it so it’s not chunky, which ruins the mousse’s silky texture. You can make it a fine powder in a spice grinder, or I just use a coffee grinder. Maple syrup works fine too. You can use stevia for a sugar free mousse, but there have been concerns about stevia and infertility. This has largely been debunked, but use maple syrup if it’s a concern for you. I like a fairly unsweet mousse, so make sure you taste as you go along so you’ll get the ideal amount of sweetness for you.
I used organic baking cocoa powder, but you can also use raw cacao powder. Feel free to experiment by adding a couple drops of peppermint essential oil (leave out the cinnamon in this case).
Mary Vance is a Certified Nutrition Consultant and author specializing in digestive health. She combines a science-based approach with natural therapies to rebalance the body. In addition to her 1:1 coaching, she offers courses to help you heal your gut and improve your health. Mary lives in San Francisco and Lake Tahoe in Northern California. Read more about her coaching practice here and her background here.