It’s the vegan chocolate mousse battle! You may be asking yourself, why would such a battle ever need to take place? Well, a couple of weeks ago, I was checking out some food videos on YouTube (as I contemplated making more of my own but that’s another story) and came across a Green Kitchen Stories video of some healthy avocado banana chocolate mousse. I was so excited by this healthy chocolate-y treat that I made it immediately (for some of my long time readers, this should come as no surprise to you. I am a total sucker for anything vaguely healthy and super chocolatey). Long story short, I made it, I ate it, and then I fell into an internet search spiral exploring the world of healthy-ish chocolate mousses. There are a lot of recipes. A lot of them go with an avocado base but I was intrigued though by another Green Kitchen Stories recipe that was a chocolate mousse with a black bean base. I was too curious to resist and decided to make that one too.
If you’re on the market for a great healthier chocolate dessert or a vegan chocolate mousse, these both fit the bill. They are delicious and have amazing creamy texture. I was trying to decide which one to post when I realized that you may go down the same road that I did, trying to figure out the difference and determine the superiority of the chocolate mousse recipes out there. I figured it would be useful if I told you the difference. On the one hand you have the avocado, banana chocolate mousse. The thing that I love the most about this recipe is that if you have frozen bananas in your freezer (which I highly suggest you always keep on hand, they are so good in smoothies!) this has an instant frozen mousse type texture. It’s creamy, light and oddly filling all at the same time. Also, this one is healthier if that is a concern for you. However, you taste the bananas in the this. I like banana flavour so it didn’t bother me, but if you’re going for a pure chocolate flavour, the black bean mousse is for you.
On to the black bean mousse! This mousse has no hint of any other flavour other than chocolate. It’s also super creamy, thick and rich. The beans give it body and also make it a more filling dessert. The downside to this one is you have to wait to eat it (I am an impatient lady). After you blend it, the mousse is more like a pudding (which is also very delicious) and it really has to set in the freezer for an hour (or the fridge for a few hours) for it to become mousse-like. For those of you who have more patience than me, this shouldn’t be a problem. As much as I think this is still a pretty healthy treat, it is sweeter and tastes way more decadent than the banana avocado mousse. I wouldn’t eat this for breakfast. Overall, I would say make whichever one suits your mood better but definitely make one (or both if you can’t decide!). They are a wonderful, easy, silky-smooth treats that I would love to have any day.
Recipes adapted barely from Green Kitchen Stories
The avocado banana mousse has a distinct flavor of banana and chocolate. It is light and creamy.
The black bean mousse tastes like pure chocolate. It is rich and decadent.
In a food processor, blend together black beans, dates, coconut oil, nut butter and 2 tablespoons of milk. Process until smooth (1-2 minutes).
In a small pot, melt chocolate in 1/3 cup milk, whisking until smooth.
Let the chocolate mixture cool slightly and then pour into food processor with the other ingredients. Blend until smooth.
Pour mixture into mason jars and place in freezer for about 1 hour or the fridge for 3 or more. If you leave them in the freezer longer, you'll have to let them sit on the counter for about 30 minutes until they are ready to eat.
In a food processor, blend all of the ingredients together until smooth.
Garnish with coconut flakes and fruit of your choice.
Vegan Chocolate Mousse was last modified: January 30, 2016 by