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
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 🙂
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.
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
Vegan Chocolate Mousse
Ingredients
- 1/4 cup (56.5 ml) full fat coconut milk
- 1/2 tsp (0.5 tsp) cornstarch optional
- 2-3 Tbsp (2 to 3 Tbsp) ground sugar
- 1/2 cup (90 g) vegan dark chocolate or vegan semi sweet chocolate
- 3/4 cup (187.5 g) smooth almond butter
- 1/2 tsp (0.5 tsp) vanilla extract
- 1/4 tsp (0.25 tsp) cinnamon
- 1 cup (240 ml) 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
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
Judith
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!
Richa
All the ingredients suggested in the recipe are used in the mousse. Additional dollop is extra topping and is optional to the listed ingredients.
Jason
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?
Richa
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.
Kim
I love so delicious Coco whip. this mouse looks so creamy!
Eileen Fodor
I hate to ask a stupid question, but about the chocolate…..chips, powder, cocoa, or solid, and if solid, how on earth do you measure out 1/2 cup ? Anxiously awaiting your reply….new to eating G/F and desperate for recipes. Referred to you thru So Delicious’s F/B recipe. Thank you,Eileen
Richa
chop up the chocolate roughly and fill the cup. approximation works fine too. its chocolate. a bit more or less will be just fine. 🙂
Healing Tomato
This is an amazing recipe and I love the idea of Almond butter chocolate mousse. Your pics are amazing and your style is very unique
Becky Striepe
This looks so amazing, Richa!
Mansi
Hi Richa, I can’t do any nuts and coconut because of allergies. Would hemp milk work? I know it’s a completely different consistency but combined with the cornstarch I wonder if it might be ok to use. Thanks for any insights you might have.
Richa
Hi Mansi, this recipe will not work well without the nut butter and coconut cream. The mousse will be just liquid without them.
Try this recipe. https://www.veganricha.com/2014/11/vegan-chocolate-pumpkin-pie-with-almond-crust-gluten-free.html
Make just the filling with hemp milk or any other non dairy milk, and refrigerate it in ramekins.
Cassie
My god, this mousse looks delicious! I’d probably eat all four servings if I’m not careful 😉
Richa
i hear you 😉
Caitlin
how delicious does this mousse look? omigosh.
Richa
it totally is sooo good!
Lisa | Mummy Made.It
I love the sound of this mousse. It looks so smooth and delicious. Would it work with other nuts?
Richa
sure. try any smooth nut butter.
Ellen Lederman
I make something like this, but with cocoa rather than real chocolate and peanut butter rather than almond butter and tofu rather than coconut milk….hmmm, maybe it’s not as similar as I thought!
Will definitely try this. Do you think almond milk could work in it—I always have it open and sometimes don’t have just 1/4 cup coconut milk.
Have you had the Field Roast cheese yet? My local WF doesn’t have it, but I will be getting some on Friday at a different one. Will you still make all your fabulous cheeses or will you use this?
Exciting about the Plantrician!
Richa
you can use coconut cream. almond milk will work as well.
Richa
our whole foods has always been out of the cheese the days we visited. i did get the tomato cayenne last week and that was really good. its fin to try the cheeses for sure, so i get more ideas on what to try next 🙂
Sophia @veggiesdontbite
Thanks you so much for mentioning my jars Richa! I really appreciate your support! And AB chocolate mousse?! YES. PLEASE. Looks and sounds amazing. Love that it’s so easy, because these days my cravings hit like a freight train and easy quick ingredients is what I need! Lol!
June Burns
Ah that sounds wonderful! Almond + chocolate is a great combination 🙂