Just because you swore off dairy doesn’t mean you have to say goodbye to rich, creamy chocolate mousse. This recipe promises to be just as decadent with half the calories and a third of the fat than this dessert normally packs. By using dried fruit instead of sugar, each serving also boasts a whopping five grams of fiber. Serve with fresh berries for even more goodness.
Vegan Chocolate Mousse Recipe
Per 1/2-cup serving:
- 250 cal
- 13 g fat (8 g sat)
- 33 g carbs
- 2 mg sodium
- 5 g fiber
- 25 g sugar
- 3.5 g protein
Active time: 8 minutes
Total time: 3 hours and 8 minutes
3/4 cup (4 ounces) semisweet chocolate chips
1/4 cup whole roasted and peeled chestnuts
8 whole pitted dates
2 tablespoons unsweetened coconut flakes
2 tablespoons unsweetened cocoa powder
Pinch of salt
1 cup cold water
- Melt the chocolate chips in a double boiler or slowly in the microwave; set aside to cool slightly.
- Puree the chestnuts, dates, coconut, cocoa powder and salt in a food processor. Add chocolate and pulse until combined, scraping the sides as necessary. Add water and pulse until the mixture is the consistency of thick soup.
- Pour into four (4-ounce) serving cups, cover and refrigerate for at least 3 hours.