If you’re like me then baking sounds like a good idea until you actually have to do it! This vegan chocolate mousse recipe is super quick and easy, which is why I love it, but mostly I love that it doesn’t require any baking at all!
It has elements of a firm mousse, as well as elements of a velvety hazelnut spread. You can use this vegan chocolate mousse recipe for the base of a cake or you can eat it on its own. Prep work is minimal and like I said, it doesn’t require any baking whatsoever. In fact, the more you let it rest, the more flavorful it becomes!
Its’ consistency will be achieved by a hand-held mixer. The crust is completely optional, depending on your level of investment. I like roasting coconut strips and smashing them with equal parts coconut flour and water into a crumbly crust or adding them directly into the mixture. I also like to use it as a spread on banana breads, fruit and toast.
This vegan chocolate mousse recipe can be altered in numerous different ways to fit your personal palette needs. Here are some of my favorite alterations:
If you are looking for a creamy, and less firm texture, you can add ¼-½ cup of oat milk to the mixture.
You can also use condensed coconut milk to add extra sweetness!
If you’re looking for a vegan chocolate mousse recipe that doubles down on chocolate, you can also make a hard chocolate topping by mixing one Lulu’s Chocolate bar to ¼ cup of coconut oil on a double boiler. Once the mixture melts and becomes shiny it is done. You will want to put the mixture in the freezer before you drizzle on top of the mixture for extra chocolate and texture!
Here’s what you’ll need…
1 cup Creamy nut-butter, I prefer cashew!
1 cup Coconut cream
¾ cup Cacao powder
½ cup Date syrup
1 tsp. Light vanilla extract
1 tsp. Sea salt
To start: Combine your “wet” ingredients (nut butter, coconut cream, date syrup, vanilla extract) in a medium size or large size mixing bowl. Next: Add the cacao powder.
Next: Add the cacao powder.
Coarsely chop up Lulu’s Cacao Crunch bar for a super unique texture! The cacao butter and coconut sugar from the Cacao Crunch bar will add a nice, rich flavor to your mixture as well. You can mix and match any of your Lulu’s chocolate to the mix! I chose Cacao Crunch because I like to taste the sweetness of chocolate and bitterness of cacao nibs together.
The most crucial step for our vegan chocolate mousse base is whipping the chocolate mixture thoroughly. The whipping creates the firm texture. I like to whip it into peaks to ensure thickness. This usually takes about 5 minutes total. The longer you whip, the firmer your mixture will be. If you are making a creamy version, you should whip until everything is incorporated and is smooth.
There are numerous variations on what to add next… I prefer goji berries and coconut strips! You can top your bowl anything! Why not try it with mulberries, dates, strawberries, pretzels, vegan marshmallows, ground coffee… or whatever you have in your home!
I absolutely love this vegan chocolate mousse recipe because it is packed with protein, good fats, magnesium and potassium. You will be overjoyed by the simplicity but even more satisfied by the amount of nutrients it provides. Depending on what type of nut butter you use, it is also very easy for your body to digest. So forget about baking this summer, bake-less vegan chocolate recipes have arrived!
