Teeccino Mocha Nut Mousse

  • Category: Desserts

  • Difficulty: Easy

  • Servings: 8

1 of 3

Lightly sweetened with honey and stevia, nutritionist Karen Falbo’s mousse recipe using Teeccino Mocha Nut, is one of her favorite low-sugar desserts for special occasions, providing a little indulgence without the health consequences. The coconut milk makes for a denser, richer mousse that is silky smooth and when paired with Teeccino, creates a new depth of chocolatey nuttiness. This mousse proves that there is no need to sacrifice your favorite desserts while eating mindfully and making healthy decisions!


  • 2 tbsp clarified butter or ghee
  • 3 cans full-fat unsweetened coconut milk 13.5oz, refrigerated overnight
  • 8 tbsp organic raw cacao powder
  • 1 cup raw honey
  • 3 packets Stevia powder or 10 drops Stevia liquid
  • 1 cup brewed [Teeccino Hazelnut Chicory Herbal Coffee]
  • 2 tbsp instant organic coffee regular or decaf
  • 3 tbsp gelatin

Hazelnut Cream Topping

  • 1 can coconut milk 13.5oz or 14oz
  • 1 packet Stevia powder or 3 drops liquid
  • 1 tsp organic hazelnut extract
  • 4 squares dark chocolate 88% cacao or higher

Teeccino Hazelnut Herbal Coffee

Enjoy buttery hazelnuts against dark roasted chicory roots and carob. Teeccino Hazelnut Herbal Coffee is one of our Mediteranean blends, which we enrich with golden-roasted almonds and sweeten slightly with dates and figs. Roasted chicory and carob give Teeccino the rich, bold flavor of coffee with the health benefits of herbs.

Shop Now


Prep Time : 10 Minutes , Cook Time: 20 Minutes , Calories per serving:560

  1. In a large saucepan, over medium-low heat, melt the butter, add the coconut milk, cacao powder, honey, and Stevia. Whisk all ingredients together until well-mixed. Slowly bring to a gentle boil, stirring often.
  2. Add the brewed Teeccino (or coffee and whisk in the gelatin powder 1 tbsp at a time, slowly to avoid clumping and allow gelatin to completely dissolve).
  3. Remove from heat; stir in the instant coffee. Set aside to cool while making the topping.
  4. Roughly chop the chocolate. The finer you chop it, the faster it will melt.
  5. Into a mixing bowl, spoon out the solid coconut milk (at the top of the can, leaving the liquid coconut water behind). Transfer the liquid to another container and save for smoothies (freeze if necessary).
  6. Using parfait glasses, spoon in the mousse filling of the way full. Then spoon on the topping and sprinkle on the dark chocolate.
  7. Cover each glass with plastic wrap before refrigerating to prevent a film from forming on top and refrigerate for 1-2 hours before serving. Will stay fresh in the refrigerator for up to 5 days.