Recipes

Vegan Cacao Mousse

Image shows the top view a vegan cacao mousse in a glass

The first recipe for the website and it is a dessert! My favourite!  I love it when there are vegan desserts because it is uncommon to find vegan desserts easily – although more people are turning into vegans and due to this, vegan bakeries and dessert bars propping up. Anyhow, I hope you are excited as I am when I tried out this recipe 🙂

I did this based on my intuition having seen many vegan influencers using aquafaba (chickpea/ garbanzo bean water) to create desserts, mostly mousse. The aquafaba reacts very similar to egg white when whisked. I used to wonder what causes the water to foam like egg white, and I feel it is the protein from the chickpea that goes into the water that gives it this characteristic. Now for the recipe…

Ingredients:

  • 1/2 can aquafaba (canned chickpea water, unsalted)
  • 1-2 tbsp cacao
  • 3-4 tbsp maple syrup
  • pinch of salt

In a food processor, whisk the aquafaba on high speed (to reduce air entering) until foamy (like egg white, but not until it forms stiff peaks). When foamy, add the cacao, maple syrup, and salt. Continue to whisk to ensure all the flavours are blended well and to  further make it foamy, but this is only for about 2 minutes. It’s done! You can then serve the dessert. I tasted it right after whisking it and oh my – it is so creamy like ice cream!

Time: under 10 minutes!

One thing to note, I kept the mixture in the refrigerator as I made the dessert before dinner and wanted to have it after. Water started forming at the bottom – so maybe it is best to eat it right after.

Also, I did this using the water from canned chickpeas, but I am sure you can do this with the water from soaking dried chickpeas for at least 24 hours. Do let me know the outcome if you do try this way.

Do let me know how your mousse turned out or if you improvised on the recipe!