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 This Almond Butter chocolate mousse is easy and super quick. Smooth, creamy and perfect with some whipped coconut cream. Vegan Gluten-free Recipe  Jump to Recipe  

Almond Butter Chocolate Mousse | Vegan Richa

This mousse. oh my god!

I made the mousse for one of the holiday dinners. Rich, smooth, creamy, decadent with a light coconut whipped cream. I was pressed for time so I put the melted chocolate, AB and coconut cream together and voila. No tofu!

Just 4 ingredients and ready within minutes. I use almond butter in the mousse because hey I like AB more than PB. Use any smooth nut butter or seed butter. You want the nut butter to be really smooth for the best results. 

The mousse is most melt in your mouth rather than fluffy. Add more coconut cream and whip longer for airy mousse. elbow grease 🙂

Almond Butter Chocolate Mousse | Vegan Richa

Some exciting things happening this week. 

The Plantrician Project is a non-profit dedicated to developing educational events, tools and resources for physicians and clinicians. An online instructional cooking and nutrition education course is being developed that healthcare professionals can use to prescribe to their patients for prevention and lifestyle health.

This is such a great endeavor. There is general lack of information and support in the medical community for a- dietary changes for better health, and b- understanding and correcting health problems that can happen to people on a plant based diet. find more about the project here.

Sophia over at Veggies dont Bite has made Overnight Oats even easier. A quick, easy and convenient way to prep overnight oats without having to wash any other supplies! She created a jar with pre-measured lines and sections, into which you add several types of ingredients. It moves away from the traditional “follow a recipe” mode of cooking and more into the “create as you go” mode. Each section can be filled with ingredients of your choice for that specific part, there is no need to measure how much of each. You can order her jars on her site here.

More Docs who prescribe Vegan diets!

Another Game changer in the world of vegan cheese slices. Field roast’s Chao Vegan Cheese slices! so good!

How humane is humane? Humane farms are equally bad as factory farms, undercover videos report on Whole foods and Organic Valley. 

 

 

Almond butter Chocolate mousse with coco whip. Happy New Year Everyone!!!

A photo posted by Vegan Richa (@veganricha) on

This post above from Instagram which got me to make another batch of the mousse for the pictures. But then it got too dark for the pictures and we ate most of it 🙂

More Chocolate desserts from the blog. 

Dark chocolate Silk Pie. GF
Fudgy Chocolate Brownies. GF option
Chocolate Pumpkin Tart. GF
Chocolate Hazelnut fudge Bars. GF
Triple Layer chocolate Mousse Cake. GF

Almond Butter Chocolate Mousse | Vegan Richa

 

Vegan Chocolate Mousse

5 from 1 vote
By: Vegan Richa
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6
Course: Dessert
Cuisine: American
This Vegan Chocolate Mousse with Almond Butter is easy and super quick.  The chocolate mousse recipe is vegan and gluten free, but it is creamy, dreamy, and nutty with the addition of creamy almond butter as one of the main ingredients.  Top it with freshly whipped coconut cream and you have a super healthy dessert!
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Ingredients 
 

  • 1/4 cup full fat coconut milk
  • 1/2 tsp cornstarch, optional
  • 2-3 Tbsp ground sugar
  • 1/2 cup vegan dark chocolate , or vegan semi sweet chocolate
  • 3/4 cup smooth almond butter
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon
  • 1 cup Coco whip or coconut cream

Instructions 

  • Mix coconut milk with cornstarch and sugar and heat in a pan over medium heat until just about a boil. Take off heat and mix well so the sugar is well dissolved. Let it sit for 1 minute. Add the chocolate and let it sit for 1 more minute. Whisk until melted. Wait for the mixture to be warm to touch as some nut butters might separate when mixed in a hot mixture. Add in the almond butter and whisk and whisk until smooth using a hand mixer or whisk.
  • Add vanilla extract and cinnamon. Fold in the coconut cream and whisk and whip. Add more coconut cream and whip longer for a lighter mousse. Pour the mixture into ramekins. Let them chill for a few hours (this gives a great texture) before serving with a dollop of coco whip or vanilla ice cream.

Notes

Coconut Cream: Chill full fat coconut milk cans overnight. Scoop out the thick hard white cream from the top leaving the liquid to use elsewhere. Use this coconut cream in the recipe in the mousse.
To make whipped cream, whip the chilled coconut cream until light. Add vanilla and sugar and whip again to use immediately.
Nutritional values based on one serving.

Nutrition

Calories: 419kcal, Carbohydrates: 21g, Protein: 9g, Fat: 37g, Saturated Fat: 17g, Sodium: 11mg, Potassium: 364mg, Fiber: 5g, Sugar: 11g, Vitamin C: 1.2mg, Calcium: 132mg, Iron: 3.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

 

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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24 Comments

  1. Ashna says:

    Can you substitute sugar with other sweetening agents like agave or date syrup?

    1. Vegan Richa Support says:

      Yes

  2. Judith says:

    I’m not clear if you only use the coconut cream in the entire recipe or only on the top like whipped cream… The recipe calls for coconut milk but your note at the end sounds like you only use the thick cream in the can. Could you please clarify. Thanks!

    1. Richa says:

      All the ingredients suggested in the recipe are used in the mousse. Additional dollop is extra topping and is optional to the listed ingredients.

  3. Jason says:

    Yours looks so delicious and what a great ingredient list. Alas, mine turned out strange – like a soup that has ‘broken’ with a clear liquid separating from the rest of the ‘mousse’ that didn’t mix well either. I don’t have a mixer so tried a whisk and gave up after 10 or so mins. Still pretty delicious but..

    Ideas?

    1. Richa says:

      oh no. I think I remember having that problem. It happened with a particular brand of nut butter. It didn’t happen again and it skipped my mind to add that note. The nut butter separates if mixed in the mixture which is too hot. Let the chocolate cool to warm to tough and then mix in the nut butter. I will add that note.

  4. Kim says:

    5 stars
    I love so delicious Coco whip. this mouse looks so creamy!