Directions

1. Remove 1⁄4 cup liquid from the can of coconut milk, not the solidified coconut cream. (Save the liquid for smoothies!)

2. In a small saucepan, add the remaining coconut milk, Dark Chocolate Tahini with Sea Salt, chocolate chips, espresso powder, and salt and cook over medium-low heat.

3. Whisk continuously for 5 minutes, or until the chocolate chips are fully melted and the mixture is smooth and silky.

4. Transfer to a medium size bowl and cover with plastic wrap. Press the plastic wrap down until it’s touching the surface to prevent a skin from forming.

5. Place in the fridge for 3-4 hours, or until firm.

6. Once firm, remove from the fridge and use a hand mixer to whip until light and fluffy. Use a flexible spatula to scrape the bottom of the bowl, ensuring the mousse is evenly whipped.

7. Serve in small glasses, topped with coconut whipped cream, fresh raspberries, and an extra drizzle of Dark Chocolate Tahini with Sea Salt.