Paleo Chocolate Mousse with Raspberry Jam

1 Open your cans of coconut milk and scoop the thick part on top (coconut cream). Discard the coconut water or save for later
2 Mix your coconut cream, vanilla extract, monk fruit, salt, and honey, and whisk until no lumps are visible. Add cooled melted chocolate and mix
3 Scoop into your jars, adding a layer of mousse, then one of jam; repeat this process and finish with a layer of mousse on top. Cover and refrigerate for one hour before serving