Dairy-Free Chocolate Almond Mousse

  • 6-7 tbsp. non-dairy cocoa powder
  • 4 cups almond milk (or other milk substitute)
  • 1/2 tsp. almond extract
  • 1 tsp. vanilla extract
  • 1/2 cup maple sugar
  • 4 tbsp. agar flakes

Combine all ingredients in a soup pot. Let the agar soak for 7-10 minutes before turning on the heat.

Bring to a boil and cook on medium heat for 7-10 minutes.

Refrigerate for 2-3 hours or until jelled.

Put chocolate gelled mixture into a food processor and blend until smooth and creamy.