Chocolate Whipped Cream

One bowl, one set of beaters and four ingredients gets you this dairy free + fluffy af chocolate whip.  This is without a doubt a dessert but it's a cleaned up version of the white + blue tub we're used to buying in the freezer section. Use this to top a pie/cake dessert, dip in fruit, or eat by spoon. My girl and I typically choose the latter. ;) 

-xo, Chels




1 can full-fat coconut milk refidgerated over night

2 tbsp coconut sugar

2 tbsp cacao powder

dash vanilla or almond extract


Pre-freeze metal mixing bowl + beaters for 30-45 minutes before starting.

Spoon the cream out of the top of the coconut milk into cold mixing bowl. 

Beat coconut cream with cold beaters on medium for about 6 minutes or until stiff peaks form.

Add vanilla/almond extract, cacao + coconut sugar.

Beat on medium again until well combined. 

Dip, baby dip. And repeat.