This healthy strawberry mousse is so light and airy while bursting of strawberry flavor! It’s made with only 4 ingredients and comes together in 10 minutes, making it an incredibly easy treat! This mousse is vegan, paleo, gluten free, and refined sugar free.
Is this strawberry mousse healthy?
This strawberry mousse is definitely a great dessert if you’re looking for something that is made with whole-food, nourishing ingredients and is naturally sweetened! Here’s some benefits of the ingredients and some tips:
Freeze dried strawberries: They are PACKED full of vitamin c, fiber, and antioxidants! I haven’t used fresh strawberries, so I recommend sticking to freeze-dried!
Coconut milk/cream: Coconut milk is a great healthy source of fat, nourishing our cells, brain health, and helps keep us satiated! It is also full of healthy minerals such as magnesium, copper, iron, manganese, potassium, zinc and phosphorus. You’ll want to make sure you’re using full-fat coconut milk for the best outcome.
Maple syrup or monk fruit: Maple syrup does offer trace amounts of minerals. You can also use honey for even more antioxidant boost. Monk fruit is a great sugar-free alternative. It’s a sweetener that comes from the Monk fruit!
Cashew butter: This is optional in the recipe, but I love the flavor it adds to it! It makes it a tiny bit nutty and even creamier. Cashews are incredible little nuts and are packed full of heart-healthy fats, fiber, and protein! If you want that super fresh strawberry mousse flavor, simply leave it out!
FAQ:
What is the texture like? If you leave it in the fridge, rather than serving right away, it will thicken a bit, but is still absolutely delicious. You can leave it out on the counter if this happens, to help soften it, but either way, it’s super yummy!
Can I use low-fat coconut milk? I haven’t tested this and am not confident it’ll yield the same creamy texture as full-fat coconut milk. However, you can try. It may need to set up in the fridge longer than the full-fat version.
How to store leftovers? Store leftovers in an air-tight container in the fridge!
Suggestions on how to serve: Serve topped with coconut whipped topping (I like the brand So Delicious), fresh berries, some chopped cashews or coconut, or even granola!
Can I use fresh berries? This recipe was created specifically using freeze dried strawberries. Because it’s a dry powder and fresh berries have a high water content, i’m not sure it will yield the same results. I will test it and report back soon to update this post. But as of right now, I suggest sticking with freeze dried!
Can I freeze the strawberry mousse? No! I don’t recommend freezing it as the coconut milk get’s a little funky after thawing from freezing!
How to make healthy strawberry mousse
- Add the freeze dried strawberries to a blender and blend until it forms a powder.
- Add your coconut cream to a large bowl and whisk until it’s smooth and fluffy.
- Add the strawberry powder, vanilla, and sweetener. Beat a few minutes until well combined.
- Beat in the cashew butter, if using. Taste and adjust.
- Add to two or three small containers and place in the fridge to firm up.
Other recipes you’ll love!
Strawberry icebox cake (vegan & paleo)
Vegan peanut butter and jelly bars
Strawberry shortcake tart (vegan, paleo)
Healthy Strawberry Mousse (vegan, paleo)
Ingredients
- 1 1/2 bags freeze dried strawberries (1.2oz or close to that)
- 2 cans full-fat coconut milk *cream only
- 3 tbsp maple syrup
- 1 tbsp cashew butter *optional. Just adds a nutty, creamy flavor to the recipe! See notes below before adding!
- 1 tsp vanilla extract
- pinch sea salt
Instructions
- Place the cans of coconut milk in the fridge for at least 2 hours or overnight.
- When ready to make the mousse, add the freeze dried strawberries to a blender, blending until it creates a powder.
- Grab a large bowl. Open the can of coconut milk. The coconut cream should have solidified to the top of the can. Scoop that out into the bowl.
- Using a hand mixer, beat the cream until it's a smooth, fluffy mixture – about a minute or two.
- Then add in the strawberry powder, maple syrup, vanilla, and sea salt. Beat a minute or two until fully incorporated.
- Taste the mixture and adjust as you'd like (more sweetener, etc). At this point, you can decide if you want to add in a tablespoon or two of cashew butter. If so, beat it in!
- Divide the mixture amongst 3-4 small jars.
- If saving for later, leave in the fridge until ready to eat. Then let it thaw for a bit on the counter before enjoying.
