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You are here: Home / Recipes / Baking & Desserts / Vegan Chocolate Mousse

Vegan Chocolate Mousse

Last updated - October 6, 2018; Published - October 6, 2018 By Rhian Williams 6 Comments

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This Vegan Chocolate Mousse is super rich and creamy, seriously indulgent and melt-in-your-mouth velvety! It’s the perfect make-ahead dessert for entertaining. 

Photo of chocolate mousse in a glass ramekin topped with freeze-dried raspberries with a spoonful taken out of it against a marble background

Why you’ll love this Vegan Chocolate Mousse:

  • it’s undetectably dairy-free and egg-free 
  • it’s silky-smooth 
  • it’s perfectly sweet
  • it’s light but rich
  • it’s naturally sweetened with dates
  • it’s refined sugar free
  • it’s gluten-free
  • it’s oil-free
  • it doesn’t contain avocados or tofu
  • it doesn’t require aquafaba
  • it’s free from coconut
  • it’s paleo-friendly
  • it’s easy to make
  • it takes just 15 minutes to make!

How to make this Vegan Chocolate Mousse

Scroll down to the bottom of the post for the full recipe.

Photo of cashew nuts, dates, cocoa powder, cacao butter and a small jug of milk on a blue plate against a marble background

  • Place all the ingredients in a food processor.

Tip: Depending on how strong your food processor is, you might need to melt the cacao butter first before adding it.

Photo of cashew nuts, dates, cocoa powder and milk in a food processor against a marble background

  • Blend until smooth – you might need to mix it around a couple of times.

Photo of chocolate mousse in a food processor against a marble background

  • Taste and adjust flavours accordingly – add more cocoa powder for chocolate flavour, a sweetener of choice for sweetness etc.

Photo of two glass ramekins filled with chocolate mousse against a marble background

  • Transfer the mixture into little glass pots or jars.
  • Leave in the fridge for a couple of hours to firm up before serving.

Photo of two glass ramekins filled with chocolate mousse on a marble background decorated with purple flowers

Substitutions you can make to this recipe:

  • You can substitute the almond milk with cashew milk, oat milk or rice milk. Coconut milk or soy milk would also work, though they have a less neutral flavour.
  • You can substitute the cacao butter with coconut oil, though the flavour will be affected and it will taste of coconut.
  • You can easily customise the taste by adding things such as chilli, mint, orange zest, cinnamon or a liqueur of choice.

How long does this Vegan Chocolate Mousse keep for?

It keeps well in the fridge for up to a few days – it’s a great make-ahead dessert for entertaining.

Photo of chocolate mousse in a glass ramekin topped with freeze-dried raspberries against a marble background with purple flowers

More vegan chocolate treats:

  • Healthy Snickers Ice Cream Bites
  • Chocolate Pudding
  • Chocolate Truffles
  • Chocolate Mousse Cake

If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

Photo of chocolate mousse in a glass ramekin topped with freeze-dried raspberries against a marble background

Vegan Chocolate Mousse

This Vegan Chocolate Mousse is super rich and creamy, seriously indulgent and melt-in-your-mouth velvety!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: French
Keyword: dairy-free chocolate mousse, sugar-free chocolate mousse, vegan chocolate mousse
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8
Calories: 132kcal
Author: Rhian Williams

Ingredients

Metric - US Customary
  • 90 g pitted dates (soaked overnight in cold water or in boiling water for 10 minutes)
  • 100 g cashew nuts (soaked overnight in cold water or in boiling water for 10 minutes)
  • 20 g cacao butter *
  • 4 tablespoons cocoa powder
  • 155 ml unsweetened almond milk (or sub any other plant-based milk)
  • Pinch salt
  • 1 teaspoon vanilla extract

Instructions

  • Place all the ingredients in a food processor and blend until smooth - you might need to mix it around a couple of times
  • Taste and adjust flavours accordingly - add more cocoa powder for chocolate flavour, a sweetener of choice for sweetness etc
  • Transfer the mixture into little glass pots or jars
  • Leave in the fridge for a couple of hours to firm up before serving
  • Keeps well covered in the fridge for up to a few days

Notes

*Depending on how strong your food processor is, you might need to melt the cacao butter first before adding.
Nutrition Facts
Vegan Chocolate Mousse
Amount Per Serving
Calories 132 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 3g 15%
Sodium 27mg 1%
Potassium 194mg 6%
Total Carbohydrates 13g 4%
Dietary Fiber 2g 8%
Sugars 7g
Protein 3g 6%
Calcium 3.5%
Iron 7.2%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these films, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.

This Vegan Chocolate Mousse is super rich and creamy, seriously indulgent and melt-in-your-mouth velvety! It's the perfect make-ahead dessert for entertaining. Dairy-free, egg-free, refined sugar free, gluten-free, no added sugar and oil-free. #rhiansrecipes #vegan #dairyfree #glutenfree #chocolatemousse #dessert
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Filed Under: Baking & Desserts, Recipes Tagged With: cashews, chocolate, christmas, dairy-free, dates, dessert, gluten-free, mousse, no added sugar, paleo, refined sugar free, vegan

Previous Post: « Gluten-Free Vegan Pumpkin Pie
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Reader Interactions

Comments

  1. Tracey

    October 6, 2018 at 8:40 pm

    Hi Rhian,

    I always love reading your recipes and giving the odd ones a try.
    This chocolate mousse looks very yummy and would love to give it a try but I really hate cashew nuts.
    Is there anything else I can replace them with at all please?

    Thank you

    Reply
    • Rhian Williams

      October 6, 2018 at 8:49 pm

      Aw great, thank you so much. Really glad to hear you like my recipes! If you don’t like cashew nuts I would say you could use the same amount of soaked and peeled almonds (though depending on how strong your food processor is, the almonds might not blend up as smooth so it might make the mousse grainy) or use the same amount of coconut cream or coconut yogurt, or even cooked sweet potato! I hope that helps!

  2. Angela

    October 6, 2018 at 10:05 pm

    Hi, I have cocoa powder. What is cocoa butter?

    Reply
    • Rhian Williams

      October 6, 2018 at 11:06 pm

      Cocoa butter is a solid white block of the oily part of the cocoa bean. You can get it in local health stores (a lot of supermarkets have it too) or online from somewhere like Amazon!

  3. Celia

    October 7, 2018 at 2:50 am

    I made this but substituted coconut oil for the cacao butter. It was delicious and my husband enjoyed it too! Thank you for such a quick, easy and guilt-free dessert.

    Reply
    • Rhian Williams

      October 7, 2018 at 10:58 am

      Aw great, thank you so much! So glad you liked it!

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Hi, I’m Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients. Learn more here.

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