Photo Credit: Crazy Vegan Kitchen

Vegan Chocolate Mousse




15 min


4h 00 min


6 ounces dark chocolate (make sure it's dairy-free for vegan diets), chopped

1 cup aquafaba, at room temperature

1/8 teaspoon cream of tartar

1 tablespoon coconut sugar

Seeds from 1 vanilla bean pod

Raspberries, for garnish


  1. Place chocolate in a heatproof bowl set over a pan of simmering water and cook, stirring occasionally, until melted. Remove bowl from heat and let chocolate cool.

  2. In the bowl of a stand mixer with the whisk attachment, combine aquafaba and cream of tartar. Beat until soft peaks form, 5 to 15 minutes. Add coconut sugar and vanilla bean seeds and continue whipping for 1 minute longer.

  3. Drizzle chocolate into meringue and gently fold it in with a spatula. Fold until chocolate and meringue are completely combined.

  4. Pour into glasses and chill for at least 4 hours. Just before serving, garnish with raspberries.

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