Tag Archive for vegan dessert recipe

Aquafaba Roundup December 2017

Okay, guys! I’m going to start a new feature here on CBL: a bi-weekly (content-dependent) roundup of my favourite Aquafaba recipes or articles.

Basically, the idea is to pull together a group of recipes that feature Aquafaba and showcase how amazing this miracle ingredient is!

Chocolate Fairy Cakes with Peppermint Icing: these are perfectly festive for this time of the year, and gluten-free to boot!

Tofu Scramble with Roasted Beet Fries: Breakfast for dinner FTW!

The top food trends for 2018?? Yep, Aquafaba is there! This survey is based on YouTube’s most popular ingredients for creating food videos.

Additionally, a couple of Aquafaba cookbooks (including mine) made this list of Vegan cookbooks to gift for Christmas.

9 Vegan Aquafaba Recipes: discover the deliciousness of ‘chickpea juice’: a roundup of some great recipes from Live Kindly, including some skookum rhubarb macarons.

Vegan Chocolate Mousse #Aquafaba

Well, ever since I discovered aquafaba, I’ve been having so much fun playing with it! This really is a game-changer for those who have egg allergies, or who are vegan. It opens up a whole world of possibilities!

vegan chocolate mousse

Earlier, I made meringues, and I’m looking forward to trying macarons, souffles, even drinks!

Want more Aquafaba recipes? Check out my new cookbook: Aquafabulous!: 100+ Egg-Free Vegan Recipes Using Aquafaba (Bean Water)


Last night, I made this super easy, delicious vegan chocolate mousse. It took about 10 minutes to make, and my son didn’t even know it was vegan. It disappeared in about 10 seconds.

The greatest thing about this recipe is that it creates a true mousse that is light and airy. You just can’t get this kind of texture with silken tofu!

vegan chocolate mousse

Vegan Chocolate Mousse


  • can of chickpeas
  • 1/4 cup sugar
  • 1/4 tsp cream of tartar
  • 1/2 cup good quality dark chocolate


  1. Drain the chickpeas and reserve the liquid. Use the chickpeas for something else. Take 2/3 cup of the chickpea liquid, and add it to the bowl of your stand mixer, along with the sugar and cream of tartar. Turn it on, slowly at first, and then building up to a high speed. Whip the aquafaba for about 10 minutes, or until it peaks.
  2. Meanwhile, melt the chocolate in a bowl over boiling water, until it is smooth. Allow to cool slightly.
  3. Carefully fold the melted chocolate into the aquafaba. Pour into individual ramekins and refrigerate until solid, about 30 to 60 minutes. Garnish with coconut cream, grated chocolate or coconut flakes, if desired.

If you liked this recipe, check out this variation: Raspberry Chocolate Mousse Pie!




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