Add the coconut milk to a small sauce pot over medium heat.

Once hot, add the chocolate and cocoa powder and whisk until melted.

Lower the heat to medium-low, and slowly add the gelatin while whisking. If you add it all at once it will clump.

Add the vanilla bean extract and coconut sugar (if using) and whisk until thoroughly combined.

Pour the mixture into jars or ramekins and let cool on the counter for 10-15 minutes. Cover then refrigerate for at least 2 hours until set.

Make the strawberry chia sauce by combining the strawberries, chia seeds and orange juice in a small sauce pot over medium-high heat. Cook, breaking down the strawberries with a spatula for 3-5 minutes until softened.

Transfer the strawberry mixture to a food processor and pulse a few times until roughly pureed.

Top mousse with strawberry sauce and cacao nibs before serving.