• Necessary pre-step: refrigerate coconut cream for at least 8 hours to make it easier to whip. It’s much easier than using it at room temperature.
• Place baruka nuts in a high-speed blender (like a Vitamix or Blendtec) or a food processor. Pulse until nuts start to clump together like nut butter.
• Pour the melted coconut oil in and process 30-40 seconds to mix. It will be very thick but should have a spreadable consistency. 

  Baruka nut butter needs to be completely smooth for the best texture for the mousse. 
• Note: When adding coconut cream, you’ll notice the solids and liquids have separated in the can. Use the solids and discard the liquid portion. (If you get some liquid in it won’t be a problem.) 
• In a large bowl, add coconut cream solids only (not liquids which have separated), stevia, monk fruit, salt, and vanilla powder. 
• Use an electric mixer and beat the coconut mixture on medium speed until thick and fluffy. Beat until you get stiff peaks. That means if you pull your beaters up out of the coconut mixture, the coconut cream will have a tip that stands up on its own. 
• Fold baruka nut butter gently into whipped coconut cream. Then, beat if needed for about 10 seconds to fully combine.
• I used a scoop that measured ¼ cup to evenly distribute the coconut mixture into ramekins. You can use any spoon, though.
• When you serve it right away, you’ll enjoy a light, airy mousse. But you can chill it in the refrigerator and serve later. It will be denser, but it’s still a tasty treat.

Optional Topping

• Whip the can of coconut cream and stevia together using an electric mixer until you get a thick, fluffy whipped cream. Like you did with the mousse, separate the coconut cream liquids from the solids and just whip up the solids of the coconut cream. 
• Then you can top your baruka nut vanilla mousse with whipped cream and sprinkle crushed baruka nuts and a pinch of vanilla powder on top for a pretty garnish.