Michelle Cooks: Vegan Chocolate Mousse

This lusciously chocolate dessert is a vegan alternative take that includes a special, healthy ingredient.


Vegan Chocolate Mousse


  • 6 ounces dark chocolate dairy-free
  • 1 can unsalted chickpeas BPA-free 15-ounce
  • ¼ tsp cream of tartar
  • 1 tsp vanilla extract
  • 2 Tbsp coconut sugar
  • Pinch of sea salt
  • Fresh raspberries coconut flakes, and cacao nibs to serve


Roughly chop dark chocolate and place in a double boiler or in a glass bowl on a pan of boiling water. Gently melt chocolate, stirring every now and then until completely melted.

Remove from heat and pour chocolate into a large bowl. Set aside to slightly cool.

Drain chickpeas, reserving liquid aquafaba, and store chickpeas for another use.

In a large bowl, add in aquafaba (about ¾ cup should be reserved) along with cream of tartar. Using a hand mixer, mix on high speed for 7 to 10 minutes or until soft peaks begin to form. Add in vanilla extract, salt, and coconut sugar and beat until mixed.

Add half the melted chocolate to the whipped aquafaba and fold until incorporated. Fold in the remaining half in the aquafaba until smooth and combined.

Gently spoon chocolate mousse into glasses, small mason jars, or ramekins. Cover and refrigerate for at least 3 hours.

Sprinkle with coconut flakes, cacao nibs, and raspberries to serve. Enjoy!

(For more recipes like this, head to organicauthority.com).

Categories: Michelle Cooks, Recipes, the four, Wellness Wednesday – the four