This vegan chocolate mousse is rich, creamy, and secretly packed with protein thanks to black beans. Blended with hazelnut butter, cocoa powder, and espresso, it’s a nutrient-dense dessert that doesn’t compromise on flavor.
Ingredients
- 1 tin black beans, drained & rinsed well
- 3 tbsp hazelnut butter
- 2 tbsp light agave syrup
- 1 tbsp coconut oil, melted
- 1 tbsp vegan chocolate and hazelnut spread
- 30 ml espresso
- 50 ml plant milk, eg hazelnut
- 1 tbsp cocoa powder
- A pinch of salt
- 1/2 tsp ground cinnamon
- 1 tsp lemon juice
To decorate:
- 1-2 tsp vegan crème fraîche
- Vegan chocolate shavings
- Toasted hazelnuts
Instructions
- Rinse the black beans well and transfer them into a blender.
- Add in the hazelnut butter, agave syrip, melted coconut oil, chocolate spread, espresso, plant milk, cocoa powder, salt, cinnamon, and lemon juice.
- Process until smooth. Make sure to stop the blender regularly to scrape down the sides until you have a smooth chocolate mousse.
- Transfer the mousse into small jars with a spoonful of vegan crème fraîche, toasted hazelnuts, and vegan chocolate shavings.