1 week Ago By Editorial Team
This rich and velvety vegan chocolate mousse hides a surprising ingredient: black beans. Not only do they add a creamy texture, but they’re also a nutritional powerhouse – packed with plant-based protein, fiber, and essential minerals like iron and magnesium. In this dessert, they blend seamlessly into the chocolate base, offering substance without compromising flavor.
The mousse gets its deep, indulgent taste from a mix of cocoa powder, espresso, and a generous spoonful of vegan chocolate and hazelnut spread. Hazelnut butter brings extra creaminess and a nutty undertone, while agave syrup, coconut oil, and a splash of plant milk help balance sweetness and texture. A touch of cinnamon, salt, and lemon juice rounds out the flavors.
Topped with vegan crème fraîche, chocolate shavings, and toasted hazelnuts, this dessert is both decadent and nourishing. It’s a smart way to satisfy your sweet tooth while sneaking in extra protein and fiber.Read more: 4-Ingredient Vegan ‘Snickers’ BarsBlack bean chocolate mousseThis 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.#wprm-recipe-user-rating-0 .wprm-rating-star.
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wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }No ratings yetPrep Time5 minutes minsServings3 jarsIngredients1 tin black beans, drained & rinsed well3 tbsp hazelnut butter2 tbsp light agave syrup1 tbsp coconut oil, melted1 tbsp vegan chocolate and hazelnut spread30 ml espresso50 ml plant milk, eg hazelnut1 tbsp cocoa powderA pinch of salt1/2 tsp ground cinnamon1 tsp lemon juiceTo decorate:1-2 tsp vegan crème fraîcheVegan chocolate shavingsToasted hazelnutsInstructionsRinse 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. This recipe was republished with permission from Romy London.
Read more: Edible Vegan Cookie DoughThis article was written by Editorial Team on the PBN Website..
