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    Home » dessert

    Almond Butter Chocolate Mousse

    Published: Jan 11, 2015 · Modified: Jun 15, 2018 by Richa 22 Comments

    Jump to Recipe   Print Recipe

     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 Jan 1, 2015 at 1:21pm PST

    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 in a white ramekin with coconut whipped cream and a spoon
    Print Recipe
    5 from 1 vote

    Vegan Chocolate Mousse

    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!
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: American
    Keyword: vegan chocolate mousse
    Servings: 6
    Calories: 419kcal
    Author: Vegan Richa

    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

    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

    Nutrition Facts
    Vegan Chocolate Mousse
    Amount Per Serving
    Calories 419 Calories from Fat 333
    % Daily Value*
    Fat 37g57%
    Saturated Fat 17g106%
    Sodium 11mg0%
    Potassium 364mg10%
    Carbohydrates 21g7%
    Fiber 5g21%
    Sugar 11g12%
    Protein 9g18%
    Vitamin C 1.2mg1%
    Calcium 132mg13%
    Iron 3.1mg17%
    * Percent Daily Values are based on a 2000 calorie diet.

     

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    1. Judith

      February 10, 2020 at 8:55 am

      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!

      Reply
      • Richa

        February 10, 2020 at 2:22 pm

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

        Reply
    2. Jason

      December 10, 2015 at 2:21 am

      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?

      Reply
      • Richa

        December 10, 2015 at 10:49 am

        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.

        Reply
    3. Kim

      July 07, 2015 at 11:44 am

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

      Reply
    4. Eileen Fodor

      March 06, 2015 at 1:40 pm

      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

      Reply
      • Richa

        March 06, 2015 at 2:00 pm

        chop up the chocolate roughly and fill the cup. approximation works fine too. its chocolate. a bit more or less will be just fine. 🙂

        Reply
    5. Healing Tomato

      January 13, 2015 at 3:57 pm

      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

      Reply
    6. Becky Striepe

      January 13, 2015 at 11:44 am

      This looks so amazing, Richa!

      Reply
    7. Mansi

      January 12, 2015 at 4:57 pm

      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.

      Reply
      • Richa

        January 12, 2015 at 8:34 pm

        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.

        Reply
    8. Cassie

      January 12, 2015 at 12:50 pm

      My god, this mousse looks delicious! I’d probably eat all four servings if I’m not careful 😉

      Reply
      • Richa

        January 12, 2015 at 10:57 pm

        i hear you 😉

        Reply
    9. Caitlin

      January 12, 2015 at 7:46 am

      how delicious does this mousse look? omigosh.

      Reply
      • Richa

        January 12, 2015 at 10:57 pm

        it totally is sooo good!

        Reply
    10. Lisa | Mummy Made.It

      January 12, 2015 at 2:16 am

      I love the sound of this mousse. It looks so smooth and delicious. Would it work with other nuts?

      Reply
      • Richa

        January 12, 2015 at 10:56 pm

        sure. try any smooth nut butter.

        Reply
    11. Ellen Lederman

      January 11, 2015 at 6:47 pm

      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!

      Reply
      • Richa

        January 11, 2015 at 7:24 pm

        you can use coconut cream. almond milk will work as well.

        Reply
      • Richa

        January 11, 2015 at 7:27 pm

        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 🙂

        Reply
    12. Sophia @veggiesdontbite

      January 11, 2015 at 3:48 pm

      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!

      Reply
    13. June Burns

      January 11, 2015 at 1:02 pm

      Ah that sounds wonderful! Almond + chocolate is a great combination 🙂

      Reply

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