Chocolate Mousse With Cranberry and Almond Crunch [Vegan, Grain-Free]

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Vegan-friendly chocolate mousse using AQUAFABA – the water/brine in a can of chickpeas. These cups of rich mousse are perfectly fluffy and magical. Top with the cranberry, almond, and buckwheat crunchy mixture for some added texture and holiday flair.

Chocolate Mousse With Cranberry and Almond Crunch [Vegan, Grain-Free]

Ingredients

For the Mousse:

1 can chickpeas, drained (keep the brine and put into a large bowl)
1 teaspoon apple cider vinegar
2 tablespoons stevia or coconut sugar
1 teaspoon vanilla extract
5.3 ounces vegan dark chocolate, broken up into pieces

For the Cranberry and Apple Crunch:

1 tablespoon coconut oil
1 tablespoon maple syrup
4 tablespoons buckwheat groats
4 tablespoons dried cranberries
4 tablespoons flaked almonds

Preparation

First place the chocolate in a heatproof bowl over a small pan filled with water, heat on low until melted. Set aside and leave to cool – this is important!
Next place the chickpea brine in a large bowl and use an electric whisk to beat for around 3-4 minutes until fluffy. Add in the cider vinegar and continue whisking until stiff peaks form.
Add in the stevia/coconut sugar and whisk once more until thick and glossy.
Carefully fold in the melted chocolate along with the vanilla extract until combined – don’t knock too much air out! Spoon between 3-4 small glasses and chill in the refrigerator for at least 1 hour to set.
Meanwhile, make the cranberry crunch: Heat the coconut oil and maple syrup in a small pan then add the buckwheat groats, cranberries and almonds. Cook on a high heat and continue to stir for a few minutes, allowing the ingredients to caramelize and go sticky.
Break up into pieces then sprinkle over each cup.

Nutritional Information

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AUTHOR & RECIPE DETAILS

Indulgent but innocent recipes that are gluten, dairy, and refined sugar-free.

A music loving, health food obsessed, fitness focused Manchester-based freelancer and blogger. My name’s Pamela (SpamellaB) and I work with brands in the health food industry doing recipe creation, content writing and social media. I have a passion for creating indulgent but innocent recipes that are gluten, dairy, and refined sugar-free. Usually found in the kitchen, outdoors, in the hot yoga studio or at a festival/gig.