Chocolate and Pomegranate Mousse

by Leanne Vogel (Healthful Pursuit) on November 19, 2010

You can either serve this heated as a vegan chocolate fondue (minus the pomegranate) or chilled and made into a velvety mousse. By adding 1 Tbsp nut butter for every 1 Tbsp chocolate mousse, it also makes a great alternative to store bought chocolate/nut butter!


16oz dark chocolate chips or chocolate bar
400 mL coconut milk (full fat)
1 pomegranate
1 Tbsp coconut oil


  1. Place chocolate in sauce pan and heat on low, stirring often
  2. Once completely melted, add coconut milk and coconut oil
  3. Continue to stir on medium-low heat for 5 minutes
  4. Remove from heat, let cool and place in fridge in glass bowl for 1-2 hours
  5. Remove from fridge
  6. Add seeds of pomegranate to chilled chocolate and stir
  7. Serve
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{ 5 comments… read them below or add one }


I am SO making this!!! Tomorrow!! YES!


Leanne (Healthful Pursuit)

It’s an oldie, but a goodie! Enjoy :)



I made this yesterday – it was awesome! Didn’t think I would love the texture, but it was so soft and smooth.


Leanne (Healthful Pursuit)

I’m so glad you liked it, Divya. I haven’t had it in ages!



Can you also do this with normal soy milk?


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