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
- First gently melt the dark chocolate and set aside to allow to cool (this is essential!).
- 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.
- Very gently fold in the chocolate and vanilla until fully combined.
- Divide between some nice glasses and chill in the fridge for an hour.
- Decorate as you wish then enjoy!