Coconut Cream Chocolate Mousse {GF DF SF EF | Vegan}

There is no hiding that I have a major sweet tooth! I am completely addicted to anything sweet, especially chocolate. There is only one problem... my tummy doesn't like dairy! Here is where this coconut-cream comes to the rescue! It's not only dairy free, but free from gluten, soy and eggs as well! Win-Win!


  • 3/4  cup of Aquafaba (Liquid of a 1-15 oz. can of chickpeas)
  • 1- 14 oz. can Coconut Cream, chilled
  • 4 tsp. Vanilla Extract
  • 4 Tbsp. Cocoa Powder
  • 1/2 cup Maple Syrup

How to make this tasty Coconut-Cream Chocolate Mousse:

  • Start by placing a can of garbanzos, and a can of coconut whip cream in the refrigerator for 6+ hours or overnight. This is an important step!
  • After chilled, strain the liquid from the can of chickpeas (about 3/4 cup). Place in a medium sized bowl and begin to whip with an electric mixer (or whip attachment). Whip the aquafaba for approx 6 minutes until a stiff peak forms. Once it forms, stopp whipping (you don't want to over whip).
  • Take your can of coconut cream and spoon just the thick cream on top into a medium sized bowl.  save the coconut milk at the bottom for a different use.
  • In a separate bowl, whip the coconut cream for just a few seconds starts to smooth out.  Add the cocoa powder, maple syrup and vanilla extract and whip until cocoa is dissolved. 
  • Carefully fold in the whipped aquafaba and coconut cream mixture until combined.
  • Divide your mousse into four serving container or glasses. Place in your refrigerator to chill 4+ hours or overnight to let your mousse set.
  • Garnish with your favorite berries, cocoa shavings or whipped cream!