Summery sweet blackberry coconut cream topped off with a fluffy two ingredient dairy-free dark chocolate mousse. Decadently vegan and paleo!

Scale

Chocolate Mousse

Blackberry Cream

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Melt the coconut milk with the Hu Gems. Stir until smooth.
Chill for 2-3 hours until solid to the touch (or freeze to speed it up).
Puree blackberries with the maple syrup and lemon juice until smooth and not seedy.
In a large bowl, beat the coconut cream with 2-3 tablespoons of berry puree until creamy and light.
Spoon blackberry cream into the bottom of four jars, filling each halfway. Swirl in leftover berry puree. Refrigerate
Beat the chocolate mixture until thick and fluffy with no lumps.
Spoon on top of the berry layer. Top each jar with a handful of berries.
Serve immediately, or chill 4-8 hours for a thicker texture (recommended).

*The solid part from a can of full-fat coconut milk that has been chilled overnight, or you can buy cans of just the cream.

Keywords: vegan, paleo, summer, berries, pudding, pots, easy, ganache, healthy, coconut, dairy free