Trio of Raw Cacao Coconut Mousse, Coconut Yoghurt & Brazil Nut Crunch

Raw Cacao Coconut Mousse

The beauty of this recipe is using essential fats to boost metabolism and support hormone, skin and mood.  The added bonus of using raw cacao instead of processed cocoa makes this mineral rich and void of processed sugars.  Enjoy with fresh berries.  If young coconuts are unavailable replace with 1-2 bananas instead.

I tend to throw all the ingredients into the blender and do this by taste, you can use two coconuts if the flesh is quite thin and then adjust with the oil and avocado.


  • 1 – 2 whole fresh young coconut, use the flesh and around 20 – 30 ml of the coconut water.
  Save the remaining water for a smoothie, drink as it is or ferment to make coconut kefir.
  • 1 ripe avocado (diced)
  • 2 tbsp coconut oil
  • ¼ cup raw cocao powder (to taste)
½ – ¼ cup raw honey/maple syrup/coconut nectar (to taste)


Place all ingredients in a food processor or blender and blend until smooth and creamy.

Place in a bowl or smaller serving container and cover and refrigerate for at least 1 hour or overnight to allow it to set.

Coconut Yoghurt

Bonus Points: anti-inflammatory, boosts thyroid, non acidic.


  • 250g coconut flesh from young coconut
  • 2 tbs lemon juice
  • ½ vanilla pod whole or ½ tsp pure vanilla powder (I love Madagascan vanilla)
  • 1 tbs coconut nectar/raw honey/dark stevia syrup – you may choose to use less!
  • pinch of mineral salt/good sea salt

Option to make your own fruit yoghurt: add mango, or strawberries to the mix and blend until smooth.  Pour over passion fruit and refrigerate.


Blend all ingredients together and store in glass jar for up to a week, enjoy over wheat free muesli, porridge with ground seeds and berries.  Or just on its own with fruit for delicious desert!

Brazil Nut Crunch

Option to serve both recipes above with brazil nut crunch.

Benefit: rich in anti-oxidants and omega 3 oils anti-inflammatory boosting beautiful skin and good mood foods.

I love to assemble this is in a glass, placing the crunch as a base and layering the mousse and yoghurt on top finishing with a few berries.  A simple raw cheesecake.


  • 130g brazil nuts
  • 3 Medjool dates, pitted
  • 1 vanilla bean (seeds only)
  • ¼ tsp cinnamon


Blend all ingredients in food processor until they form a crunch like consistency.

Delicious over coconut yoghurt or natural yoghurt.

Dessert, Photo Post, Raw, Recipes