Vegan Chocolate Mousse Recipe

When Valentine’s Day or that special occasion that you want to make a fabulous dessert for is just around the corner, this decadent vegan chocolate mousse with a coconut caramel is perfect.

It’s made without all the nasty sugars and additives that you too often find in desserts from the shop. What’s not to love?

Special Occasions Treats

We tend to celebrate special days with food, be it Christmas, birthdays, anniversaries, a promotion, holidays … The list is endless. 

For me, food is a gift of time and love. I think I am a feeder but food is life and if you can give that to a loved one, this is the best gift you can give. 

Especially after two years of lockdowns on and off where you’ll have had to celebrate at least one of these occasions at home, now you know you can prepare a beautiful meal for that special someone, a loved one or yourself. 

Vegan Chocolate Mousse Recipe

Unfortunately the meals or desserts we want to indulge in are very often full of sugars or additives. 

So I made this decadent but healthy version which is only made of the following ingredients : coconut milk, dates, vegan chocolate and whipping oat cream. 

You will keep your blood sugar at normal levels AND you will feel like you are indulging big time. 

It takes less than 30 minutes to make all in all but because it also needs to chill at the same time, it’s good to prepare it a bit in advance of dinner time – or whichever meal you plan on making it for. And it gives you time to focus on other parts of the meal, or the aperitif you want to serve. 

Do not keep the vegan chocolate mousse in the fridge for more than half an hour after it’s made though, or the chocolate mousse will harden and it won’t be the same smooth effect you want for a mousse. 

Method for a Smooth Mousse

To start off with, make the coconut caramel by heating up the coconut milk and maple syrup, with a dash of vanilla extract, in a saucepan for about 10 minutes. Keep stirring gently so it doesn’t stick to the pan. 

Once it’s ready, pour into the glasses you will use to serve, and keep in the fridge for about an hour, to chill. 

Once the caramel is chilled, cut the vegan chocolate in pieces and put in a mixing bowl. 

Heat up 150ml of the whipping oat cream to the boiling point and turn the heat off, then pour over the chocolate pieces. Leave for about a minute, then stir to completely melt the chocolate. 

Put the rest of the whipping cream in another mixing bowl and whisk with an electric whisk into soft peaks. Reserve about two heaped tablespoons to decorate later, and gently fold the rest into the chocolate bowl. 

Stir until it’s all combined and all the “oat whites” have been incorporated, and the chocolate mix is a smooth mousse. 

Get the glasses out of the fridge, spoon the chocolate mousse into each glass, and top with half a spoon of whipped oat cream. 

To decorate, dust some cocoa powder and voila ! Your show-stopper desert is ready. 

Let me know in the comments when you have tried it, and share the recipe with those you love. 

If you are looking for another easy and healthy dessert, check out my Peanut Butter & Chocolate Cookie Recipe