Vegan Chocolate Protein Mousse (No Tofu, No Protein Powders)

Ultra rich & smooth vegan chocolate protein mousse, made in 5 minutes (no cooking!) with 4 ingredients (no tofu, no protein powder). It is grain-free, gluten-free, nut-free, and added oil free.

Chocolate Protein Mousse

This vegan chocolate mousse is borderline fancy-pants. It looks and tastes sophisticated and elegant (especially if you smooth it into espresso or demitasse cups) and will impress everyone lucky enough to get a taste.

It is ridiculously rich, so even though the portions are petite, you might only finish half (cue the guffaws from my chocolate fiend friends 😊 ).

Yet, the recipe is sneaky. It’s so very easy to make (5 minutes and 4 common pantry ingredients to prepare). And it comes with health benefits, including protein, fiber and antioxidants.

Sophisticated and sneaky? Yes, please!

Recipe Benefits

• 5 grams protein per serving
• 4 grams fiber per serving
• No protein powder
• No cooking
• Vegan (egg-free (no egg whites!), dairy-free)
• Gluten-Free
• Grain-free
• Soy-free (no tofu)
• No added oil (e.g., no coconut oil, olive oil, or avocado oil)
• Nut-Free (e.g., no peanut butter, almond flour, or added nuts)
• Fast & Easy to Make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.

Here is what you will need:

• Dark chocolate chips (or chopped dark chocolate bar)
• Unsweetened cocoa powder (baking cocoa or raw cacao powder)
• Canned chickpeas
  • Optional: pinch of salt
• Vanilla extract

I have suggestions in the FAQ section below for additional, but optional, flavor enhancements and variations. The sky’s the limit for creating your own custom chocolate mousse.

Ideally, opt for chocolate chips/ chocolate made from the whole cocoa bean (cocoa solids and cocoa butter) as opposed to “compound chocolate,” which uses oil in place of some of the cocoa butter.

How to Make Chocolate Protein Mousse

Note that the complete directions are also in the recipe card below.

Step One: Melt the Chocolate

Melt the chocolate chips in a microwave safe glass bowl as directed on the package. Stir until smooth. Alternatively, melt the chocolate in a double boiler.

Step Two: Blend the Mousse

Pour the can of chickpeas and the chickpea water, melted chocolate, cocoa powder, and vanilla into a blender. Blend on high speed, stopping several times to scrape down the sides of the blender container, until the mixture is silky smooth.

Do not stop when the mixture is just broken down and smooth. Keep blending to achieve an extra-smooth consistency. The recipe makes exactly 2 cups of very rich mousse.

Step Three: Transfer to Containers

Divide the chocolate mixture evenly between six small (4 oz) ramekins, espresso cups, or other small dishes. Use a knife or straight edge spatula to level off the top, if desired.

Step Four: Chill

Loosely cover the tops of the mousse containers and chill for at least 3 hours until cold.

Step Five: Serve

Serve the mousse plain, or serve with some accompaniments (see my list of suggestions below).

Flavor and Texture of the Mousse

This is dessert is swoon-worthy ❤️. It is very rich, with a deep dark chocolate flavor. I love to counter the richness with a garnish of fresh berries and a dollop plant-based vanilla yogurt on top.

If you want more ideas for toppings, I’ve got them in the notes below.

FAQ

• How should I store the mousse? Store covered in the refrigerator for up to 5 days.
• Can I add more protein to the mousse? Yes! Replace some or all of the cocoa powder with the chocolate protein powder of your choice, and/or swirl in or top the pudding with your favorite nut butter or seed butter (e.g., peanut butter, cashew butter, almond butter, tahini, or sunflower seed butter).
• Can I substitute other beans for the chickpeas? Most likely, yes. I have not tested it, but you should be able to use an equal amount of white beans, possibly black beans. I cannot attest to whether these would have more of a bean flavor.
• How can I make the mousse richer? Drain off the chickpea liquid (into a measuring cup to determine quantity). Replace the liquid with full fat coconut milk (richest option) or your preferred nondairy milk (e.g., oat milk, almond milk, cashew milk, soy milk).
• How can I make the mousse sweeter? You can add 1 to 3 tablespoons of the sweetener of your choice, such as coconut sugar, maple syrup, brown sugar, or (if you are not following a vegan diet) honey. Or add a small amount of monk fruit, stevia, or erythritol, if you prefer to avoid adding additional sugar.
• Can I use a food processor or inversion blender? No, neither will purée the chickpeas to a silky smooth consistency.

Add-In Suggestions

If you like, you can tweak the chocolate mousse with additional flavor enhancements, such as the following:

• Coffee: Coffee makes chocolate taste richer and more intense (👍 ). Add a tsp of instant espresso powder or a tablespoon of instant coffee, or replace all or some of the 2/3 cup water with dark brewed coffee.
• Extracts or Zests: Add 1/4 to 1 teaspoon of almond extract, orange extract, rum extract or coconut extract in place of or in addition to the vanilla.
• Booze: Add a tablespoon (or more?) of the spirit of your choosing. Some ideas? Rum, whiskey, brandy, or liqueurs (e.g., orange, mint, raspberry, coffee).
• Spices: Add between a pinch to 1/2 teaspoon of your favorite spice, such as cinnamon, cardamom, allspice, ginger, or pumpkin pie spice.

Suggested Toppings

• Fresh Fruit: (e.g., blueberries, raspberries, diced banana, pomegranate arils, or diced strawberries).
• Dusting of unsweetened cocoa powder
• Dusting of confectioners’ sugar
• Dark Chocolate (finely chopped or grated)
• Nuts or Seeds (e.g., finely chopped walnuts, pecans, peanuts, pepitas, or sunflower seeds.
• Dried Fruit (e.g., raisins, dried apricots, dried cherries, dried cranberries or chopped dried apples)
• Flaked or Desiccated Unsweetened Coconut (plain or toasted)
• Smooth Nut Butter (or Seed Butter) (such as cashew butter, almond butter, peanut butter or sunflower seed butter)
• Non-Dairy Yogurt (plain or vanilla)
• Whipped coconut cream or other vegan whipped cream

Enjoy every bite, any time!

Related Recipes

• Chocolate Almond Flour Mug Cake (Vegan, GF)
• 4-Ingredient Chocolate Almond Flour Cookies {Grainfree, Vegan, Paleo, Oil-Free}
• Grain-Free Powdered Sugar (Gluten-free, Corn-free)
• Easy DIY Dried Bean Tofu (soy-free, 1 ingredient)
• Pumpkin Seed Tofu (2 Ingredients)