Low Carb Chocolate Mousse

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1 cup unsweetened almond milk
2 packages Knox unflavored gelatine
16 oz cream cheese
2 tbsp baking cocoa
2 tsp vanilla extract
3/4 cup Pyure

Heat almond milk in microwave for 1 minute.
Add milk and other ingredients to blender and blend until smooth.
Refrigerate (preferably overnight).

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Filed under Gluten-Free Recipes

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