Ingredients
- 1 15 ounce can chickpeas (liquid only, beans set aside for other use)
- ¾ cup melted vegan chocolate chips
- 1 tablespoon maple syrup
- Optional toppings: pistachios, fresh or dried berries, pomegranate seeds, or other fruits/nuts of choice
- 1 can coconut cream, refrigerated
- ¼-½ cup powdered sugar
- ½ teaspoon pure vanilla extract
Preparation
Chocolate Mousse
Drain liquid from chickpeas (aquafaba) into a medium sized mixing bowl and store chickpeas in a glass container for other use (think hummus, falafels, salads, etc.). Use hand blender to blend aquafaba until it becomes foamy and thick, about 5-7 minutes. Melt chocolate chips in a metal bowl over boiling water on the stovetop or in a glass bowl in a microwave. Add maple syrup to melted chocolate for additional sweetness, if desired. Use rubber spatula to fold in melted chocolate/maple mixture and stir well until completely mixed. Pour mousse mix into small Mason jars (leaving room for coconut whipped cream and toppings later) and store overnight. Once set and firm, add coconut cream and other toppings to taste!
Coconut Whipped Cream
Refrigerate can of coconut cream upright for at least 24 hours. Open can and scoop hardened coconut cream into a small mixing bowl. Leave the liquid behind in the can and set aside for other uses (think smoothies, coffee, desserts, etc.). Use hand mixer to blend solid coconut cream until it is whipped. Then add vanilla extract and mix to combine. Sift powdered sugar over coconut cream and hand mix again until blended. Add more to taste. Place in refrigerator overnight and serve on top of mousse after firmly set. Enjoy!
About this recipe
Nutrition Facts
Serving Size: ½ cup | Makes 6 servings* Calories: 150 calories | Protein: 2g | Fiber: 4g | Carbs: 18g | Fat: 12g | Iron: 12% RDA | Calcium: 4% RDA
*(does not include coconut whipped cream)
