Aquafaba chocolate mousse. Healthy easy vegan. Vegan recipe.

dark chocolate

🥗Healthier: cacao powder

💰Cheaper: chocolate chips

Cacao powder offers a lower-calorie option while maintaining chocolate flavor.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-calorie sweetener, while sugar is more economical.

Open a can of chickpeas and drain off the juice to use as aquafaba.

Portion out half of the aquafaba into jars and refrigerate for later use.

Place the remaining aquafaba into a stand mixer and mix on medium speed, gradually increasing to high speed for about 30-45 seconds.

Add 1/8 teaspoon of cream of tartar to the aquafaba to stabilize it.

After about a minute, when the aquafaba is frothy and starting to form peaks, add 1/8 cup of non-calorie sweetener and continue mixing.

Add 1 teaspoon of vanilla extract and whip until stiff peaks form.

Prepare a makeshift double boiler with water on medium heat and a bowl on top. Add 1/2 cup of dark chocolate chunks to the bowl and melt until creamy.

Once melted, remove the bowl from heat and let it cool slightly before adding 2 tablespoons of PB2 mixed with 2 tablespoons of non-dairy milk, stirring until lump-free.

Pour the PB2 mixture into the melted chocolate and mix well until combined.

Start folding in a quarter of the whipped aquafaba into the chocolate mixture to loosen it up.

Once combined, fold in the remaining aquafaba gently to maintain airiness, being careful not to overmix.

Spoon the mousse into serving dishes, using small containers if desired for portion control.

Chill the mousse in the fridge for at least 30 minutes, longer for better set.

After chilling, decorate with SunButter peanut butter cups before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary