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    Recipes » Recipes » Baking & Desserts

    Vegan Chocolate Mousse

    Last updated - July 14, 2021; Published - October 6, 2018 By Rhian Williams 6 Comments

    Jump to Recipe Jump to Video Print Recipe
    Photo of chocolate mousse in a glass ramekin topped with freeze-dried raspberries against a marble background with purple flowers

    This Vegan Chocolate Mousse is super creamy, seriously indulgent and melt-in-your-mouth velvety! It's silky-smooth, perfectly sweet, light but rich and naturally sweetened with dates. It doesn't contain avocados or tofu, doesn't require aquafaba, and is free from coconut. It's refined sugar free, gluten-free, oil-free, paleo-friendly, and takes just 15 minutes to make! The perfect easy make-ahead dessert for entertaining. 

    Vegan chocolate mousse in a glass ramekin topped with freeze-dried raspberries with a spoonful taken out

    How to make this recipe

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

    Cashew nuts, dates, cocoa powder, cacao butter and a small jug of milk on a plate
    • 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.

    Cashew nuts, dates, cocoa powder and almond milk in a food processor
    • Blend until smooth - you might need to mix it around a couple of times.
    Blended vegan chocolate mousse in a food processor
    • 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.
    Two glass ramekins filled with vegan chocolate mousse
    • Place in the fridge for a couple of hours to firm up before serving.
    Two glass ramekins filled with vegan chocolate mousse topped with freeze-dried raspberries

    Substitutions you can make

    • You can replace 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 replace 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 keep for?

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

    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.

    Watch how to make it

    Vegan chocolate mousse in a glass ramekin topped with freeze-dried raspberries

    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

    • 90 g (½ cup) pitted dates (soaked overnight in cold water or in boiling water for 10 minutes)
    • 100 g (⅔ cup) cashew nuts (soaked overnight in cold water or in boiling water for 10 minutes)
    • 20 g (0.7 oz) cacao butter *
    • 4 tablespoons cocoa powder
    • 155 ml (⅔ cup) 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.

    Video

    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*
    Fat 8g12%
    Saturated Fat 3g15%
    Sodium 27mg1%
    Potassium 194mg6%
    Carbohydrates 13g4%
    Fiber 2g8%
    Sugar 7g8%
    Protein 3g6%
    Calcium 35mg4%
    Iron 1.3mg7%
    * 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 purchase any of these products, 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.

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    • Vegan Baked Pumpkin Cheesecake (Gluten-Free)
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      Recipe Rating




    1. Tracey

      October 06, 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 06, 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 06, 2018 at 10:05 pm

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

      Reply
      • Rhian Williams

        October 06, 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 07, 2018 at 2:50 am

      5 stars
      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 07, 2018 at 10:58 am

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

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    Photo of Rhian Williams from Rhian's Recipes

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

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