VEGAN CHOCOLATE MOUSSE
My son is allergic to dairy and eggs, so I created this silky vegan chocolate mousse recipe that he could enjoy. It's also gluten free and grain free. If you're having company over, it can be prepared the night before and stored in the refrigerator. -Sarah Meuser, New Milford, Connecticut
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Pour boiling water over figs in a small bowl; let stand 45 minutes. In a microwave, melt chocolate chips; stir until smooth. Cool to room temperature. Place figs and liquid in a food processor. Pulse until a paste forms. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Transfer to a large bowl., To make aquafaba, drain garbanzo beans, reserving liquid (save beans for another use). Add drained liquid and cream of tartar to bowl of a stand mixer. Beat on high speed until stiff peaks form, 2-3 minutes. Gently fold aquafaba into fig mixture. Spoon into dessert dishes. Refrigerate at least 2 hours or overnight before serving. If desired, serve with fresh raspberries.
Nutrition Facts : Calories 310 calories, Fat 18g fat (7g saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 8g fiber), Protein 5g protein.
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