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Vegan Chocolate Mousse

My son is allergic to dairy and eggs, so I created this silky vegan chocolate mousse recipe that he could enjoy. It's also gluten free and grain free. If you're having company over, it can be prepared the night before and stored in the refrigerator. —Sarah Meuser, New Milford, Connecticut
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    6 servings


  • 1/3 cup boiling water
  • 3/4 cup dried Mission figs, stemmed and halved lengthwise
  • 1 cup dairy-free dark chocolate chips
  • 2 medium ripe avocados, peeled and pitted
  • 1/3 cup baking cocoa
  • 2 tablespoons unsweetened almond milk
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1 can (15 ounces) garbanzo beans or chickpeas, undrained
  • 1/4 teaspoon cream of tartar
  • Fresh raspberries, optional


  • Pour boiling water over figs in a small bowl; let stand 45 minutes. In a microwave, melt chocolate chips; stir until smooth. Cool to room temperature. Place figs and liquid in a food processor. Pulse until a paste forms. Add avocados, cooled chocolate, cocoa, almond milk, syrup, vanilla and sea salt; pulse until pureed. Transfer to a large bowl.
  • To make aquafaba, drain garbanzo beans, reserving liquid (save beans for another use). Add drained liquid and cream of tartar to bowl of a stand mixer. Beat on high speed until stiff peaks form, 2-3 minutes. Gently fold aquafaba into fig mixture. Spoon into dessert dishes. Refrigerate at least 2 hours or overnight before serving. If desired, serve with fresh raspberries.
Nutrition Facts
2/3 cup: 310 calories, 18g fat (7g saturated fat), 0 cholesterol, 149mg sodium, 41g carbohydrate (26g sugars, 8g fiber), 5g protein.

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