1 can of chickpeas (you will only need the liquid aquafaba)

150g dairy free dark chocolate

2tbsp maple syrup

1tsp vanilla bean paste

1 can coconut cream


Melt the chocolate in a bowl

Add the maple syrup and vanilla bean paste to the melted chocolate and then let this cool

Mix the liquid aquafaba from the chickpeas with an electric whisk until it’s fluffy and peaks form

Fold the chocolate in

Pour into bowls and place in the fridge

Whisk the coconut cream until it’s fluffy

Serve the mousse and whisked coconut cream together after 1 hour in the fridge. Mint leaves and raspberries optional but delicious!