While I’m not vegan I am a huge fan of eating a mainly plant based diet. I’m always on the look out for new recipes, and this vegan chocolate mousse is AMAZING! Did you know that you can use the juice from a can of chickpeas to make a ton of yummy recipes, like pavlova, mayonnaise, brownies etc. The juice is called aquafaba, try saying that after a few beers! A friend of mine told me about it a while ago, I thought she’d lost the plot, but then out of nowhere a recipe came up on my Facebook time line for chocolate mousse made with chickpea juice. Seriously would I lie to you?
As usual I tweaked the recipe to suit myself, the original recipe was quite high in sugar so that needed to go for a start. A high sugar diet is NOT good for your waist line or your gut health.  And to add insult to injury too much sugar also accelerates the aging process, so if you want to look and feel healthy and vibrant keep it to a minimum.

For this delicious recipe you will need a whisk (electric or hand) to beat the aquafaba, this will transform it into a fluffy white cloud, very similar to whisked egg whites. This recipe is super quick, easy to make and tastes amazeballs, you’re going to absolutely LOVE it!


  • The juice from a 410g of chickpeas
  • 100g 85% cacao chocolate (or 70% if you don’t want it too intense)
  • 1 tsp. of maple syrup or honey. You can use a little more but be mindful. I like mine bitter.
  • 1 tsp. vanilla extract, you could also use coffee or orange extract.


  • Break the chocolate into chunks and pop in a heat resistant bowl. Then place the bowl in a saucepan of hot water, on a very low heat and allow to melt. Once melted add in the maple syrup and vanilla extract and combine well. Then take the bowl out of the saucepan and set aside to cool.
  • Drain the aquafaba into a bowl, the mixture will expand quite a lot so use a large bowl. Ensure that the bowl and whisk are free from any grease as this will prevent the mixture from achieving the desired consistency. Whisk until the aquafaba reaches stiff peaks (the same as whisked egg whites).

  • Once the chocolate mixture has cooled, give it a final stir and gently fold it into the aquafaba. Don’t over mix or you will remove the air from the mixture and the mousse will lose its fluffiness. You will notice that the aquafaba loses volume during the folding process, don’t worry this as it will be more of a pouring consistency when combined fully.
  • Pour the mixture into small glasses and pop in the fridge to chill for at least 3 hours, or longer if you have the patience.

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