Vegan Chocolate Mousse

Total Time

Prep: 25 min. + chilling


6 servings

My son is allergic to dairy and eggs, so I created this silky vegan chocolate mousse recipe that he could enjoy. It's also gluten-free and grain-free. If you're having company over, it can be prepared the night before and stored in the refrigerator. —Sarah Meuser, New Milford, Connecticut
Vegan Chocolate Mousse Recipe photo by Taste of Home


  • 1/3 cup boiling water
  • 3/4 cup dried mission figs, stemmed and halved lengthwise
  • 1 cup dairy-free dark chocolate chips
  • 2 medium ripe avocados, peeled and pitted
  • 1/3 cup baking cocoa
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1 can (15 ounces) garbanzo beans or chickpeas, undrained
  • 1/4 teaspoon cream of tartar
  • Fresh raspberries, optional


  1. Pour boiling water over figs in a small bowl; let stand 45 minutes. In a microwave, melt chocolate chips; stir until smooth. Cool to room temperature. Place figs and liquid in a food processor. Pulse until a paste forms. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Transfer to a large bowl.
  2. To make aquafaba, drain garbanzo beans, reserving liquid (save beans for another use). Add drained liquid and cream of tartar to bowl of a stand mixer. Beat on high speed until stiff peaks form, 2-3 minutes. Gently fold aquafaba into fig mixture. Spoon into dessert dishes. Refrigerate at least 2 hours or overnight before serving. If desired, serve with fresh raspberries.

Nutrition Facts

2/3 cup: 310 calories, 18g fat (7g saturated fat), 0 cholesterol, 149mg sodium, 41g carbohydrate (26g sugars, 8g fiber), 5g protein.

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