Add in the remaining ingredients and continue mixing until everything is well combined, smooth and creamy.
Chill in the fridge until it has firmed up some, then top with toasted slivered almonds, shredded coconut and the optional chopped chocolate and serve.
If you don't have Allulose, you can substitute with ¼ cup Swerve confectioners. Taste the mousse before chilling to see if it needs a little more Swerve, if so, then add a little more.If you can't find unsweetened coconut cream, refrigerate a can of unsweetened coconut milk overnight. Once the cream solidifies and separates from the liquid, scoop out 1 cup and use it in the mousse.