Once the cans have been refrigerated overnight, open it, scoop out the fatty white part, and place in a mixing bowl. Discard the liquid portion.

Add coconut nectar and use a hand beater to whip into whipped “cream”. Reserve ¼ cup of this mixture to top the mousse.

Add cacao powder slowly while whipping and whip until stiff.

Spoon mixture into serving bowls and garnish with whipped “cream”, dairy free chocolate shavings (or dairy free mini chocolate chips) and a mint leaf.