Mexican “Chocolate” Mousse

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This Mexican Chocolate Mousse is one of my favorite AIP-friendly answers to chocolate cravings, especially during the warmer months. But when it’s cold, it can also be served as hot chocolate! Simply blend it while hot and serve immediately instead of refrigerating it.

When I first started the Autoimmune Protocol, I had been vegan for years, so I was used to giving up foods that had previously been a huge part of my diet. Meat, dairy, eggs – I had substitutes for all of them.

But the Autoimmune Protocol was a whole new beast. I couldn’t just reach for some Oreos or chocolate-flavored almond milk whenever I had a craving anymore. How on earth was I going to survive my raging sweet tooth with nothing but fruit to turn to?

When I first heard about carob, I was skeptical. Surely no chocolate substitute could measure up to the rich, velvety texture of the real thing. But it’s grown on me to the point where I actually prefer it over chocolate now (and not only because it doesn’t give me symptoms).

I’ll admit carob takes some getting used to. It’s a fruitier, sweeter flavor, which makes for a different experience, but it does work well everywhere cocoa would normally go. Especially when you throw in other spices like cinnamon and cloves.

5.0 from 3 reviews
Mexican "Chocolate" Mousse
Prep time
Cook time
Total time
Serves: 4 servings
  1. Combine the coconut milk, honey, and vanilla in a small saucepan over medium heat, stirring occasionally, until heated through but not simmering.
  2. Pour ¼ cup of the mixture into a bowl and sprinkle the gelatin on top. Allow to bloom 2-3 minutes, then stir well.
  3. Combine the milk mixture, gelatin mixture, and all remaining ingredients in a blender and puree until smooth.
  4. Pour into serving dishes and allow to set in the refrigerator 1-2 hours.
  5. Serve cold.


About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.


  • Dorothy says

    MMMMM…. so yummy. I used maple syrup and cut it to a little over 1/4 cup. That was plenty sweet for me. It reminds me of the mexican chocolate iced coffee I used to get on the way back from skiing. Next to the AIP pumpkin panna cotta, this is my second favorite. I love that you can eat it or drink it. Thank you!!

  • Mari says

    Can I substitute raw cacao powder in place of the carob powder?

    • Christina Feindel says

      Cacao is not AIP-friendly, but if that isn’t a concern for you, the recipe should still come out just fine.

  • Jennifer Kobayashi says

    I would like to make this as a sub for hot chocolate. If I make the full recipe (4 servings), drink one serving, and then refrigerate the rest, can it be rewarmed after it has solidified to make hot “chocolate” the next day?

    • Christina Feindel says

      Yes, the recipe re-heats just fine.

  • Alice says

    Is carob AIP? I’ve read elsewhere that it isn’t. Hoping it is!

    • Mickey Trescott says

      Hi Alice, all the recipes we post on the site are 100% AIP. Yes, carob is compliant 😉

  • LIDIA says

    I have PA Psoriatic Arthritis. I did tha AIP diet for 5 weeks the first time and my skin was clean.. I got excited and went back to normal eating.. and got the rash again.. I started the diet AIP again in Sep2018 for 8 weeks and it did NOthing to my skin.. couple of things I did not do the second time around. probiotics and vitamins, I was using regular gum.. but that was it..and no sign of clearing of the skin.. some days it does look like is working.. what should I do.?

    • Mickey Trescott says

      Hi Lidia! I’m so sorry to hear you experienced a flare… while AIP is really great for a lot of people in eliminating some symptoms, sometimes we go through flares despite doing “all the right things.” I would suggest reaching out to an AIP Certified Coach to see if there is anything you can try to get back to that good place… there are many nuances that can’t be covered in the comment section of the blog. You can find a listing here:

  • Kat says

    I never had carob before, so I was hesitant about how the taste would compare to chocolate (granted I have not eaten chocolate in months due to the AIP). But this is delicious! It’s a great mid-day snack for me. I think I will try to make a ‘chocolate’ pie with this recipe as the filling. Thanks!

  • Hannelie says

    can I leave ground mace out of the recipe? I can not find it where we stay

  • Pat says

    I am allergic to all nuts and coconut milk is a big no no for me- can I substitute rice milk or perhaps grass -fed lactose free 1%? Evaporated milk maybe? I would love to try this recipe and really love carob. Thanks!

    • Mickey Trescott says

      Hi Pat! Unfortunately we haven’t tested our recipes with substitutions, so we can’t tell you if it will work or now.

  • Katherine says

    Are honey and maple syrup okay in the initial weeks of AIP?

    • Mickey Trescott says

      Hi Katherine! They are technically compliant, but I would advise to consume them in moderation as they can cause blood sugar issues.

  • Rinna says

    Hi – going to try carob for the first time. On Amazon, I see brands that are roasted and brands that are raw. What is best? (Raw is more expensive, which makes me think it’s probably better…that’s the way it always seems to be 🙂 )

    • Mickey Trescott says

      Hi Rinna! Actually, I find that the roasted version has much more flavor, but I think this recipe can be made with either type.

  • […] Mexican “Chocolate” Mousse @ Autoimmune Wellness […]

  • TJ says

    I notice that dried spices are used sometimes..can you recommend some brands? And a brand for carob powder. After years of feeling unwell and being told my thyroid was just fine, I finally visited a n.p doctor and I was right- my thyroid was not working well. So, I’m trying AIP in hopes of easing symptoms.

    • Mickey Trescott says

      Hey TJ! You want to make sure your spice brand is gluten free. Simply organic is one I use at home. Wishing you luck!

  • […] Mexican “Chocolate” Mousse @ Autoimmune Wellness […]

  • Lani says

    Hi! Loving the recipes. Going to try the Cherry Basil Bruschetta tonight! I was looking at the Mexican “Chocolate” Mousse today and wondered about nutritional information. Do you provide that for your recipes? Am I looking in the wrong place? Thank you in advance!

    • Angie Alt says

      Hi Lani-
      Sorry, we don’t calculate nutritional info for our recipes, but we are sure glad you love them. You can try plugging them into a site like Cronometer to help you w/ specifics.

    • Mickey Trescott says

      Hi Lani! We don’t offer nutrition info, but you can easily plug them into a nutrition tracker of your choosing to figure out the details. Good luck!

  • Barbara says

    Can chia be used in place of the gelatin? I have a ton of chia and not sure how readily available gelatin is at my local health food store. Thanks

    • Mickey Trescott says

      Hi Barbara! No, I don’t think chia will replace gelatin well in this type of recipe.

  • Bonnie says

    I tried your Mexican “Chocolate” Mousse today, it is delicious. I like to have a little something sweet after dinner, and this really does the trick. Thank you for sharing all of these great recipes.

  • Lee says

    Where can I find canned coconut milk without guar gum?

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