Recipes.

The Best Vegan Chocolate Mousse

By Cody Knowles


Best Vegan Chocolate mousse
  • 6 servings
  • Prep - 3 hours 10 mins
  • Total - 3 hours 10 mins
Best Vegan Chocolate mousse

This Vegan Chocolate Mousse is the #1 recipe on the I Quit Sugar website and it's not hard to see why: It's packed with our favourite superfoods, chia seeds, which are a boon for gut health, raw cacao powder, which is a strong antioxidant and they're bound together with some good-quality fat and some fructose-free sweetener.  

Servings: 6
Preparation: 3 hours 10 mins

Ingredients

  • 400 ml can coconut cream.
  • 1/2 cup raw cacao powder.
  • 1 tablespoon rice malt syrup.
  • 1/4 cup chia seeds.
  • cacao nibs, to serve.

Directions

1. Place all ingredients into a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4-6 serving glasses.

2. Place glasses into the fridge and allow to chill for at least 3 hours to firm up (or overnight for best results).

3. Once firm, remove vegan mousse from the fridge and sprinkle with cacao nibs.


Note

If you haven't yet quit sugar, you may need to add a little bit more rice malt syrup to adjust the sweetness slightly. We suggest adding a little bit at a time and taste testing for the amount that is right for you.

We have four great variations on this simple Vegan Chocolate Mousse in our IQS Chocolate Cookbook Volume II.

This Vegan Chocolate Mousse is the #1 recipe on the I Quit Sugar website and it's not hard to see why: It's packed with our favourite superfoods, chia seeds, which are a boon for gut health, raw cacao powder, which is a strong antioxidant and they're bound together with some good-quality fat and some fructose-free sweetener.

Ingredients

  • 400 ml can coconut cream.
  • 1/2 cup raw cacao powder.
  • 1 tablespoon rice malt syrup.
  • 1/4 cup chia seeds.
  • cacao nibs, to serve.

Directions

1. Place all ingredients into a large mixing bowl. Whisk ingredients together until well combined and smooth. Pour into 4-6 serving glasses.

2. Place glasses into the fridge and allow to chill for at least 3 hours to firm up (or overnight for best results).

3. Once firm, remove vegan mousse from the fridge and sprinkle with cacao nibs.

Note

If you haven't yet quit sugar, you may need to add a little bit more rice malt syrup to adjust the sweetness slightly. We suggest adding a little bit at a time and taste testing for the amount that is right for you.

We have four great variations on this simple Vegan Chocolate Mousse in our IQS Chocolate Cookbook Volume II.

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