Salted caramel chocolate mousse – paleo

salted caramel chocolate jelly mousse

My instagram stories already speak for themselves… I’m obsessed with with jelly mousse at the moment. I’ve already tried different taste variations and combinations but so far, I’m really hooked on this salted caramel chocolate jelly one.

The recipe you can find here is a basic recipe. Depending on your understanding of caramel feel free to add some coconut sugar or date caramel (for date caramel blend dates, vanilla, almond milk and almond butter in a food processor until smooth). Especially adding a tablespoon of date caramel to the recipe gives it an even sweeter and intense caramel taste. An easier solution is to add some date syrup.

Another key ingredient is a good maca powder that has a caramelly taste. I personally like Berioo Maca* powder. 

Apart from that, carob is what gives this mousse this caramel hint.

Salted caramel chocolate mousse

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 jar
Calories 168 kcal


  • 20 g yacon syrup/Yacon Sirup
  • 10 g raw cacao/Rohkakao
  • 10 g carob/Carob
  • 5 g maca powder/Maca Pulver
  • 1 tbsp/EL gelatin/Gelatine
  • 120 ml almond milk/Mandelmilch macadamia milk is great,too!/Macadamiamilch schmeckt auch super!
  • 100 ml boiled water/kochendes Wasser
  • 100 g crushed ice/Eiswürfel
  • vanille/Vanilla
  • pink sea salt/rosa Himalaya Salz
  • date caramel or date syrup/Dattelkaramell oder Dattelsirup optional
  • coconut sugar/Kokosblütenzucker optional


  1. Fill almond milk, boiling water, gelatin, cacao, maca, carob, yacon syrup, vanilla (date caramel/ date syrup/coconut sugar) and salt into a food processor and blend./Mandelmilch, kochendes Wasser, Gelatine, Kakao, Maca, Carob, Yacon Sirup, Vanille (Datelkaramell/Dattelsirup/Kokosblütenzucker) und Salz in einen Hochleistungsmixer geben und mixen.

  2. Add crushed ice and mix shortly again. Fill into a jar and put into the fridge for about 20 minutes so that the mousse gets solid./Dann die Eiswürfel dazugeben und noch einmal kurz mixen. In ein Glas füllen und für etwa 20 Minuten in den Kühlschrank stellen, sodass das Mousse fest wird.

Recipe Notes

Nutritional information/Nährwerte:

168 calories

19,4g carbs I 11g protein I 3g fat

Product recommendations:

carob powder/Carobpulver*
raw cacao/Rohkakao*
yacon syrup/Yacon Sirup*


All products with * are affiliate links. If you want to support me without paying extra money, you can purchase my favorite products through these links. This will enable me to continue providing you with content and help to grow my blog

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