Vegan chocolate mousse & berry slices
Crunchy hazelnut crust, fruity berries and a creamy soft chocolate mousse – a dessert of superlative. The chocolate mousse bites are vegan, sugar-free and no-bake.
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Why you have to try these no bake bars:
- vegan
- airy and creamy
- fruity & chocolatey
- popular at every celebration
- without white sugar
- no Bake – made without baking on the oven
- creamy chocolate mousse made from a few ingredients
- crispy hazelnut-oat flakes crust of your dreams
The best vegan chocolate mousse: airy, light and chocolatey
Mousse au Chocolat is probably one of the kings of desserts. Loose and light, yet sweet and it warms your soul. Everybody loves it!
The popular dessert comes (as the name suggests) from France and is translated: “chocolate foam” – it reminds me of a chocolate dream…
What you need for the mousse:
The mousse is made completely without the classic ingredients such as eggs and cream – completely plant based and cruelty-free. To prepare vegan chocolate mousse, you only need a few ingredients and it is very simple:
- Dark chocolate: this is mostly milk-free already. Chocolate is crucial to the taste, so use a good quality for the best result.
- Coconut cream: I mean the solid part of the canned coconut milk. It is creamy, white and ideal as a whipping cream substitute. And don’t worry, the mousse doesn’t taste much like coconut.
- Aquafaba: This is chickpea water, the water in which the chickpeas were cooked or stored. The easiest way is to use the water from a can of chickpeas. Aquafaba is as easy to beat to egg whites and it tastes neutral. It ensures the airy, light texture of the mousse.
- Sweetness: You can use classic white household sugar, or do without it. Agave syrup, maple syrup and sweeteners work very well. The recipe uses agave juice, but you can easily exchange it with something else.
- Vanilla: always fits well in desserts and gives the mousse a finishing touch.
How to store the bars
It is best to store the chocolate slices covered in the fridge. This keeps the texture creamy and airy and they can be enjoyed cool.
In the fridge they can be kept for at least 3 days – and then the treats are probably already eaten!
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan chocolate mousse & berry slices
Ingredients
Hazelnut crust
- 150 g rolled oats
- 75 g hazelnuts
- a pinch of salt
- 200 g dates
- 50 ml plantbased milk
Berry layer
- 350 g berries fresh or frozen
- juice of 1 lemon
- 2 tbsp maple syrup, agave syrup or stevia
- 1 tsp agar agar
- 2 tbsp cold water
Chocolate mousse
- 1 can coconut milk, only the thick, white part
- vanilla extract
- ½ tsp agar agar
- 100 g dark chocolate chopped
- 8 tbsp Aquafaba (chickpea water)
- ½ tsp sanapart
Instructions
- For the hazelnut crust, put rolled oats, hazelnuts and salt in a blender and mix to a crumbly consistency. Then add the dates and milk and mix again until a sticky mixture forms. Press the mixture into a baking tray with parchment paper (15x15cm) and let cool for 30 minutes.
- Mix the agar agar for the berry sauce with the cold water and let that stand for 5 minutes. In the meantime, cook the berries with the lemon juice in a saucepan for 5 minutes and then mix finely. Put it back into the pan and stir in the agar agar mixture. Cook again for 5 minutes while stirring and then add it over the hazelnut crust. Let it cool for an hour.
- Bring the thick part of the coconut milk and the vanilla extract to a boil in a saucepan, then stir in the chopped chocolate andlet it melt.
- Mix the ½ teaspoon agar agar with a little cold water and then combine it with the hot chocolate cream while stirring. Cook everything further for 5 minutes while stirring. Then let it cool slightly.
- Whisk the aquafaba and sanapart with a whisk or in a blender until a white, solid snow is formed. Fold the snow under the cooled chocolate mousse and add it onto the berry layer. Let cool for another hour and enjoy.
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