After watching Vegan Week on Great British Bake Off, where the contestants used aquafaba (aka chickpea water) in one of the challenges, I was inspired to try using the unusual, unassuming ingredient in a new recipe. Now, I’ll always wonder how and why on earth someone out there thought about using water drained from a can of chickpeas in a recipe, never mind whisking it as you would egg whites to forma meringue consistency – so bizarre but absolutely genius!! With it also being Chocolate Week (apparently, according to yet another national day/week), I thought I’d whip up these super easy vegan chocolate mousses which honestly, taste like the real deal.

I was recently sent Eat Natural‘s amazing new granola boxes, including my absolutely favourite Low Sugar one with wholegrain oats, almonds and seeds. It’s like crack, I’m addicted. It makes such a wonderful crunchy topping to the feather-light mousse, while freeze-dried berries add a sharpness and cacao nibs offer more chocolate vibes. The perfect combo for a rich, indulgent dessert – who says vegans need to miss out hey?!


  • 1 x can chickpeas – drained, you need the water (aquafaba)
  • ½ teaspoon lemon juice
  • 100g dark chocolate – check it’s vegan (I used Montezuma’s)
  • 2 tablespoons maple syrup (I used Clark’s)
  • 1 teaspoon vanilla extract

To decorate –

  • Granola (I used Eat Natural Low Sugar granola – it’s vegan friendly!)
  • Freeze-dried berries (I used Lio Licious)
  • Cacao nibs (I used Nature’s Heart)
  • Dried rose petals

Get making!

  1. First gently melt the dark chocolate and set aside to allow to cool (this is essential!).
  2. Next place the chickpea juice (aquafaba) in a large bowl with the lemon juice and use an electric whisk to beat for a good 4-5 minutes until doubled in size, firm and fluffy.
  3. Very gently fold in the chocolate and vanilla until fully combined.
  4. Divide between some nice glasses and chill in the fridge for an hour.
  5. Decorate as you wish then enjoy!