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2min Vegan Choc Mousse

I’m gonna say that this is what the guy who invented fire feels like, or Tom Hanks in Survivor, or Moses when he parted the Red Sea or… well you get my drift.

I had been chatting with a client that morning about how there are plenty of dairy free recipes, but they're all very fiddly and TBH who can be bothered? I had mentioned a cool trick I saw my sister use last time she made vegan chocolate mousse and it involved taking the liquid from a tin of chickpeas and whipping them with a Kitchenaid and they became all fluffy like egg whites. Genius! Now, because I'm lazy and hate washing up (or just want to get my chocolate fix in fast) I decided to give it a crack in the NutriBullet. What do you know it works! Here's the recipe:


  • 1 large ripe avocado, chilled overnight

  • Liquid from a 400g tin of chickpeas

  • 1 heaped dessert spoon of raw organic cacao powder

  • 3 Tbsp organic maple syrup

  • 1 Tsp vanilla essence


  • Drain the chickpea liquid into the NutriBullet cup and whizz until fluffy

  • Add the avocado and whizz until creamy

  • Add remaining ingredients and whizz until combined

Top with any toppings you fancy, I went with raspberries and chocolate activated Bukinis.

It really is that easy!


You could add a pink of Himalayan rock salt for a salted chocolate mousse, or flavour with cinnamon, peppermint, orange or any other food grade essential oil. I've added protein powder to make it an awesome post-gym recovery snack, and also experimented with adding dissolved Fossil Shell Flour for added probiotic benefit. It does make the texture a tiny but chalky though.

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