Best Vegan Chocolate Avocado Mousse Recipe By Tasty Recipes

VEGAN CHOCOLATE MOUSSE RECIPE BY TASTY

Vegan Chocolate Mousse Recipe by Tasty image

Here's what you need: chickpea water, dark chocolate, sugar, vanilla extract

Provided by Merle O'Neal

Yield 3 servings

Number Of Ingredients 4

Ingredients

1 can chickpea water, aquafaba
½ cup dark chocolate, vegan
2 tablespoons sugar
1 teaspoon vanilla extract

Steps:

In a medium-sized bowl, beat aquafaba until stiff peaks form.
Gently fold in melted chocolate, sugar, and vanilla, being careful not to overmix.
Distribute mousse into 3 cups and chill for at least 3 hours, ideally overnight.
Garnish with fresh strawberries or fruit of choice.
Enjoy!

Nutrition Facts : Calories 377 calories, Carbohydrate 54 grams, Fat 14 grams, Fiber 11 grams, Protein 13 grams, Sugar 23 grams

VEGAN CHOCOLATE MOUSSE

Vegan Chocolate Mousse image

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

Ingredients

1/3 cup boiling water
3/4 cup dried Mission figs, stemmed and halved lengthwise
1 cup dairy-free dark chocolate chips
2 medium ripe avocados, peeled and pitted
1/3 cup baking cocoa
2 tablespoons unsweetened almond milk
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/8 teaspoon sea salt
1 can (15 ounces) garbanzo beans or chickpeas, undrained
1/4 teaspoon cream of tartar
Fresh raspberries, optional

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.