A quick and easy, fully vegan dessert that is refined-sugar and gluten-free. It’s so healthy and packed with plant-based protein and other nutrients that you can even eat it for breakfast or as a snack.
Chocolate mousse is quite possibly one of my all-time favorite desserts, but sometimes I find that it can get a little heavy, so I wanted to create a recipe that would have the same flavors and taste and yet feel just a little lighter and “fluffier”, all while keeping it fully vegan and refined sugar-free.
You may have already heard of people using avocados in chocolate desserts to recreate the kind of texture you’d usually get from eggs. In the past, I’ve often used both avocados and frozen bananas, but over the last couple of years, I’ve been more drawn nuts, seeds and now aquafaba in addition to avocados.
The biggest concern people usually voice when they hear about avocados in sweet recipes is the fear that the taste will overpower the rest of the recipe. And let me tell you, unless you use quite a lot of sweetener, that can be true.
For this recipe, I wanted to incorporate REBBL’s brand-new Chocolate Hazelnut Protein, which is both vegan and keto-friendly and, as you may have guessed, tastes a lot like a hazelnut chocolate spread in a bottle, but without all the added sugar and oils.
The result is a mousse like pudding that you can enjoy for breakfast, as a snack or for dessert as it’s both sweet and super nutritious, as well as high in plant-based protein.
Aquafaba is the liquid obtained from draining a can of chickpeas. I know it sounds strange, but it actually works just like egg whites when you beat it using an electric mixer or a whisk. The trick is to beat it for at least 5 minutes straight. If you’re planning on using it as a topping or by itself, I’d recommend adding a little maple syrup as its actual taste is rather neutral.
As for the chia seeds, you can soak them in plant-based milk to create a chia pudding, but this takes quite a while, so to bypass that, you can simply blend them into the milk (or any REBBL elixir or protein) and they’ll thicken it while adding extra protein and omegas.
Let me know what you think if you try the recipe! You should be able to find REBBL’s new flavors in stores already (also check out the store finder on their website). So far, my favorite of theirs has always been the Reishi Chocolate elixir, but trust me, this one is just as amazing.
I’ve written about why I love REBBL and what they stand for extensively in previous blog posts, but if you want to find out more about their story and mission (which I highly recommend), be sure to check out this link to find out how it all started and this one to learn more about their impact and NOT FOR SALE, the non-profit organization each sale directly supports.
For the mousse:
- 2 small to medium sized ripe avocados
- 1 cup REBBL chocolate hazelnut protein
- 1/3 cup cacao powder
- 1/3 cup natural sweetener of choice (I used maple syrup)
- 1/3 cup aquafaba (the liquid from a chickpea can)
- 3 tbsp chia seeds
- 1 pinch sea salt
- 1/3 cup chopped hazelnuts
- 1/3 cup fresh raspberries
- 2.5 oz dark chocolate, chopped
- Beat the aquafaba, preferably using an electric mixer, for at least 5 minutes until you get a foam-like consistency and set aside.
- In a (preferably high speed) blender, blend all the mousse ingredients except the aquafaba until smooth.
- Next, gently mix the aquafaba into the mousse using a spatula until it’s well integrated.
- Add the chopped hazelnuts and chocolate by either mixing it into the mousse or by using it as a topping (I did both!) and garnish with the raspberries.
- Enjoy right away!
1. if you want to keep it simple, you can omit the aquafaba and/or the chia seeds. Just make sure you taste test and add either a little more Chocolate Hazelnut Protein or maple syrup.
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A huge thank you to REBBL for sponsoring this post. All opinions expressed are my own.