There's no point telling you how much I love dessert and chocolate - this is common knowledge! What I love creating are desserts that taste indulgent, are quick to make but are also on the healthier side - YAY! This vegan chocolate dessert covers all those bases and is nut, gluten and soy-free. Great for when you need that chocolate fix, but super easy.
It's a vegan chocolate mousse made from just a few very accessible ingredients. The secret ingredient, black beans, make it thick and indulgent, high protein, and also full of fibre!
If you're looking for something to serve up for an impressive dinner party dessert (no need to tell your guests how easy it was to make), this vegan chocolate mousse is perfect. You can top it with brightly coloured fruit (or anything else you fancy), and away you go.
🍫Ingredients
- Vegan Chocolate - of course, this is what makes it a vegan chocolate dessert! I prefer to use dark chocolate with a high cocoa content (70% or 85%), like Divine or Green and Blacks. Just be aware, the higher the cocoa content, the less sweet it will be. I now love high cocoa content chocolate as it's better for you and has a more intense taste!
- Black Beans - the secret weapon in this vegan chocolate dessert! They make up the body of the dessert. But you wouldn't even know they are in there unless I told you! They are high in protein and when blended, have a great smooth texture that is perfect for vegan chocolate mousse. Other cooked or tinned beans, such as chickpeas or kidney beans, will also work, but won't give the same dark chocolate colour as black beans.
- Banana - this also gives body and that softer texture to the vegan chocolate mousse. It provides some natural sweetness, which means this recipe doesn't need too much sugar - YAY!
- Salt - just a small amount for added flavour. Salt with chocolate is a winning combination. Feel free to leave out if you're watching your salt levels.
- Sugar - this vegan chocolate dessert only uses a small amount as the banana gives extra sweetness. I prefer to use coconut palm sugar but any sugar will do.
- Vegan Mylk - any vegan mylk will work here. You just need a dash for that softer consistency. To keep the vegan chocolate mousse soy-free, do not use soya milk. If using an oat mylk, make sure it is made from gluten-free oats if you want to keep this recipe truly gluten-free, and equally don't use a nut mylk if you want to keep this nut-free. We used Oatly barista mylk here. Other suggestions to avoid some of the common allergens would be Hemp mylk or Tigernut mylk but always check the labels.
👩🏽🍳How To
Get all your ingredients ready for the vegan chocolate mousse Break up the chocolate before melting Make sure your chocolate is melted (use a hob or microwave) Put all the ingredients in a blender Blend until smooth Get your delicious toppings ready Pour the vegan chocolate mousse into pots 
Top with fabulous things like raspberries and broken walnuts
❓FAQs
Yes! It can be frozen in one big portion, or separated out into smaller containers to be frozen.
You can replace the banana with some apple instead. Or if you leave out altogether (which will change the texture a bit) you will need to add an extra bit of sugar (maybe a couple of tablespoons) as the banana gives it a lot of sweetness.
Yes! Other types of beans will work. The vegan chocolate mousse just may not have quite so dark a colour if you use lighter beans e.g. chickpeas.
🍓Serving
There are so many options for what you can serve with this vegan chocolate dessert, it really is up to you. Personally, I love adding brightly coloured fruit like raspberries on mine, and sprinkling some broken nuts on for some added crunch. Some other great suggestions are:
- Vegan Yoghurt
- Any fresh fruit!
- Gogi berries
- For a super treat, sprinkle some vegan smarties on top
- Cacao nibs
- Nut butter
🥄 Other Recipes
- Vegan Chocolate Salted Caramel Pots
- 4 Ingredient Vegan Chocolate and Nut Butter Icecream
- 4 Ingredient Vegan Chocolate Salted Caramel Sauce
If you like this vegan chocolate dessert, please like and share it with your friends! We think it's absolutely delicious, and we'd love to know what you think too.
Vanessa x
📖 Recipe
Vegan Chocolate Mousse with Black Beans (gluten, soy and nut free)
Equipment
- Ramekins (or pots to put the mousse)
Ingredients
- 240 g black beans (one regular tin / can, drained)
- 90 g dark chocolate (melted)
- 1 ripe banana
- Splash of plant mylk
- 2 tablespoon coconut palm sugar (but any sugar will work)
- Pinch of salt
Instructions
- Blend up all the ingredients in a food processor until smooth.
- Transfer the mixture into 4-6 pots. Leave in the fridge for a few hours to set.
- Once set, add various toppings and enjoy!
Violet Plum says
Wow, that looks amazing! Thank you so much for sharing this 😀
Vanessa Sturman says
Thank you so much! It's delicious, would love to know if you try it xx 💚
Andre says
The ease of this recipe is beaten only by its taste. Delicious! Thankyou for sharing Vanessa for this is an absolute joy!
Vanessa Sturman says
Thanks so much Andre. I'm thrilled you enjoyed this yummy dessert x
Sandie Hodgetts says
Firstly, can’t believe this is made with black beans! Made this yesterday for the first time, very impressed. I did use a large banana, so there was a slight over taste of banana, but don’t let this put you off, use half a large or smallish medium one and the chocolate taste will be lovely. I used 85% Green @ Blacks dark chocolate.
Will definitely make this again with the slight adjustment of banana 😋
Vanessa Sturman says
Oh fantastic! Good shout about the banana - I will update the recipe. Green and Blacks chocolate is yum! So glad you'll be making this again. 💚💚
Morgan says
Hello! If i want another flavor, what can i use instead of chocolate?
Vanessa Sturman says
So many flavours would work instead of chocolate e.g. raspberry/strawberry powder, vanilla essence. You could even add coconut cream for a coconut flavour.
Morgan says
Thank you Vanessa! Would i need to add something in place of the 90 ml melted chocolate if using berry powder?
Vanessa Sturman says
You could add a bit of coconut cream. It would still work without adding anything in place of chocolate I think, but the texture may be a bit different (but still good!)
Morgan says
Thanks for replying Vanessa! And Happy New Year!! 😉🎉