Chocolate Raspberry Mousse

PREP4 HRS 10 MIN
•
COOK NONE

Delicious choc dessert in 10 minutes? Sign us up! Using aquafaba (the liquid from a can of chickpeas) instead of egg white makes this a vegan dish that’s a treat for all.

DF

EF

GF

NF

VE

V

Number of servings
2
Ingredients

1⁄4 tin of chickpeas (400g tin) drained to use the liquid only (aquafaba)

1⁄8 cup (30g) coconut oil melted

1⁄8 cup (7 1⁄2g) raw cacao powder (or cocoa powder) plus extra for dusting

1⁄4 tbs maple syrup (honey or rice malt syrup)

1⁄8 cup (17 1⁄2g) fresh or frozen raspberries pulsed in a blender to form a thick sauce

Methodbased on 8 servings
1

Drain chickpeas over mixing bowl to use the liquid (aquafaba) only. Rinse and store chickpeas for another recipe.

2

Beat aquafaba using an electric mixer on high speed for 10 minutes, until white and glossy and soft peaks form.

3

In a separate bowl combine coconut oil,  cacao powder and maple syrup together until smooth.

4

Gently fold chocolate mixture into aquafaba until well combined.

5

Evenly distribute mixture into small glasses or ramekins and set in the fridge for 4-6 hours.

6

Once set, dust extra cacao over the top and spoon over raspberry sauce. 

Nutritional Informationper serving

Energy (kJ)

791 kJ / 189 cals

Protein

2.6 g

Fat

16.1 g

Sat. Fat

14.3 g

Carbs

7 g

Sugar

2.3 g

Fiber

2.9 g

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