Make 4-ingredient healthy chocolate mousse that’s rich, creamy, fluffy, and perfect to satisfy a sweet tooth – no eggs, cream, dairy, or refined sugar!
I’ve already shared recipes for avocado chocolate pudding and silken tofu chocolate mousse, but if neither of those ingredients are your thing, I’ve got a great alternative! This healthy chocolate mousse is rich, creamy, chocolatey, and fluffy with zero eggs or dairy, thanks to a special, secret ingredient: aquafaba.
Using canned chickpea liquid might sound unusual, but it whips up like egg whites for an airy, fluffy, dairy-free chocolate mousse with no funny aftertaste. When combined with cocoa powder (rich chocolate flavor without the refined sugar in melted chocolate), Medjool dates (natural sweetness), and coconut milk (rich creaminess), it’s pure chocolatey bliss while dairy-free, gluten-free, paleo, refined sugar-free, soy-free, and vegan. It’s perfect for sharing, too!
You might also enjoy my vegan peanut butter mousse, strawberry mousse, or lemon mousse.
The Ingredients and Substitutes
- Cocoa powder: (Unsweetened) Cacao powder may work, too, but is more bitter, so it could require more sweetener.
- Dates: Medjool dates are ideal—soft, sweet, and caramel-like. Other dates will also work.
- Aquafaba: This is the liquid from canned chickpeas (or home-cooked chickpeas), which mimics egg whites in traditional chocolate mousse for a fluffy, dairy-free chocolate mousse (and it doesn’t taste beany!).
- Coconut cream: Use the thick cream from the top of a chilled can of full-fat coconut milk.
For the full ingredients list, ingredient measurements, and nutritional information, then please find the recipe card below.
Recipe Variations
- Salt: Just a pinch brings out the flavors in the mousse.
- Coffee: A little instant coffee or espresso powder deepens the chocolate flavor. Add more for a tasty, healthy mocha mousse.
- Vanilla extract: Just ½ tsp vanilla extract for warm depth.
- Other extracts: E.g., almond extract, mint, orange, coconut, etc.
- Orange zest: For subtle brightness. Add orange extract for a deeper flavor.
- Spices: Try cinnamon, cardamom, and/or cayenne powder.
How to Make Healthy Chocolate Mousse with Dates
- First, pit the dates, then soak them in hot water for 5-10 minutes to soften.
- Drain, then transfer them to a blender with the cocoa powder and the thick part of a can of chilled coconut milk. Blend until smooth and creamy.
- Meanwhile, use a hand mixer or stand mixer to whip the aquafaba in a clean bowl until stiff peaks form (5-10 minutes).
Optionally add some drops of lemon juice to help it whip quicker.
- Gently fold the chocolate mixture into the whipped aquafaba, a spoonful at a time – be careful not to knock out too much air.
- Spoon the coconut milk chocolate mousse into your preferred glasses/bowls/jars and chill for at least 2-3 hours to set. Enjoy!
Storage Instructions
Fridge: Store the healthy chocolate mousse covered with plastic wrap or in airtight containers for 3-4 days.
Freezer: You can freeze this aquafaba mousse (for up to 2 months) and enjoy it in a semi-frozen state. The texture may vary if fully thawed.
Topping Options
Enjoy a portion of this luscious coconut milk chocolate mousse as is or with:
- Whipped coconut cream
- Fresh berries (raspberries, strawberries, blueberries, etc)
- Other fruit (like banana, pomegranate, mango, etc.)
- Berry compote/sauce or a drizzle of nut butter
- Crunchy toppings (i.e., toasted nuts, coconut flakes, or granola)
- Dark chocolate chips, shavings/curls, or cacao nibs (for crunch)
Top Tip: You can also use this healthy chocolate mousse within trifles, parfaits, and other desserts, to top vegan pancakes and vegan waffles, to make a chocolate mousse pie, and more.
FAQs
Can you taste the aquafaba?
Nope! Not at all. When combined with chocolate and dates, you can’t taste the aquafaba. It just gives the mousse its fluffy texture.
Can I use other sweeteners?
I wouldn’t recommend it, because the dates not only add sweetness but also provide structure and help set the healthy chocolate mousse.
Can I substitute the aquafaba?
I have made a vegan chocolate mousse using silken tofu or avocado, but it’s a little denser and less fluffy than this version. You could also technically omit it and whip the coconut cream, but that’s also far denser.
Top Recipe Tips
- Use coconut cream: Only use the thick cream from the can of full-fat coconut milk (not light), not the liquid.
- Use chilled ingredients: Cold aquafaba will whip best.
- For stabilized whip: Add 1/8 tsp cream of tartar to the aquafaba.
- Fold it carefully: It’s important not to knock out too much air if you want fluffy aquafaba mousse.
- Let it chill properly: This ensures the best texture and flavor.
More Creamy Vegan Dessert Recipes
- Vegan chocolate pudding
- Creamy chocolate mini cake
- Vegan vanilla pudding
- Vegan banana pudding
- 4-ingredient chocolate panna cotta
- Vegan flan (creme caramel)
If you try this healthy dairy-free chocolate mousse recipe, I’d love a comment and ★★★★★ recipe rating below. Also, please don’t forget to tag me in re-creations on Instagram or Facebook with @elavegan and #elavegan – I love seeing them.
Healthy Chocolate Mousse
Video
Ingredients
- ½ cup (40 g) unsweetened cocoa powder
- 4 oz (113 g) dates (pitted and soaked in hot water for 5-10 minutes)
- 1 (14 oz/400 ml) can coconut milk (use only the thick, creamy part – best chilled overnight in the fridge)
- 2 oz (60 ml) aquafaba (liquid from a can of chickpeas)
- lemon juice (optional)
Instructions
- You can watch the video for visual instructions.First, pit the dates, then soak them in hot water for 5-10 minutes to soften.
- Drain, then transfer them to a blender with the cocoa powder and the thick part of a can of chilled coconut milk. Blend until smooth and creamy.
- Meanwhile, use a hand mixer or stand mixer to whip the aquafaba in a clean bowl until stiff peaks form (5-10 minutes).Optionally add some drops of lemon juice to help it whip quicker.
- Gently fold the chocolate mixture into the whipped aquafaba, a spoonful at a time – be careful not to knock out too much air.
- Spoon the coconut milk chocolate mousse into your preferred glasses/bowls/jars and chill for at least 2-3 hours to set. Enjoy!
Notes
- Use coconut cream: Only use the thick cream from the can of full-fat coconut milk (not light), not the liquid.
- Use chilled ingredients: Cold aquafaba will whip best.
- Fold it carefully: It’s important not to knock out too much air if you want fluffy aquafaba mousse.
- Let it chill properly: This ensures the best texture and flavor.
Nutrition information is an estimate and has been calculated automatically
„Simple and Delicious Vegan“ Cookbook by ElaVeganCLICK HERE to order!If you are using Pinterest, feel free to pin the following photo:
Is there something I can use that is vegan to replace the aquafaba?
Here are the best vegan options:
1. Whipped coconut cream (easiest option)
Since the recipe already uses coconut milk, you can simply:
– Use a second can of chilled full fat coconut milk
– Whip only the thick cream until fluffy
– Fold it into the chocolate mixture
The mousse will be rich and creamy, slightly denser, but still delicious.
2. Vegan whipping cream (store bought)
If available where you are, plant based whipping cream works very well and gives a similar airy texture.
Hi I just made the 2x mousse, and it tastes great, thank you! My question is though, the amount of coconut cream stays the same whether you do it 1x, 2x, or 3x, is that correct? I want to make a larger one next time as it is so nice! if you were making it 6x would you need two tins of coconut milk? Ty 😊
Hi Hellen, no it’s doesn’t stay the same. If you are making the recipe 1x it says “1 (14 oz/400 ml) can coconut milk”, if you switch to 2x it says 2 (14 oz/400 ml) can coconut milk (so you will need TWO cans). And when you switch to 3x it will say 3 cans. I hope this helps.
I am so glad you like the recipe! 🙂
Oops, I think that I was reading it too quickly! I did make the recipe 2x with only one can of coconut cream and it was still delicious! Ally family loved it. Thank you so much ☺️
What is the percentage of coconut extract (vs water content ) in the brand of coconut cream you are using please? The percentage varies a lot from brand to brand and could alter the outcome of this recipe.
Hi Lisa, good question! The one I used contains about 78% coconut extract and 22% water. I hope this helps.
Can I use eggs instead of aquafaba?
You could, but since my recipe is fully vegan, I used aquafaba instead of egg whites. Whipped egg whites would create a similar texture, though. If you prefer a non-vegan version, it’s best to use a traditional mousse au chocolat recipe, as the ratios and method are quite different.
Hi. Have you ever found a canned chickpea brand that doesn’t have salt added? I find that the dessert recipes with salted aquafaba don’t fit my taste buds. 🙂
Thank you!
Good question, Glory! I totally get that — salted aquafaba can really change the flavor in desserts. I usually look for unsalted or low-sodium canned chickpeas (brands like Eden Foods or Whole Foods 365 often have them). For the purest taste, cook chickpeas from dry yourself and use the homemade aquafaba. 🙂
Really delicious…and easy. I used a Ninja Nutribullet small blender instead of my Vitamix. Find it harder to get the ingredients out of the Vitamix and so too much waste. Back to the recipe…fantastic!
Yay, so glad you loved it! Thanks for trying the recipe and leaving a comment. 🙂
Awesome
Thanks for your feedback! 🙂