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Calling all chocolate lovers, this recipe is for you! Introducing Vegan Chocolate Mousse Brownies!
These fudgy no-bake brownies are topped with a light aquafaba chocolate mousse! Super chocolatey, just 7 ingredients, no oven required, and easy to make. Let’s go!
The base takes just 5 minutes to prepare. You process Medjool dates with cacao powder, almond flour, almond butter, and vanilla until it forms a paste. If you are nut-free, feel free to substitute the almond flour for coconut flour.
Oh, and if you don’t have or don’t want to use a food processor, the base can also be done by hand. Simply mash the dates in a large bowl using a fork, then add the other ingredients and knead until well combined.
Next, press the dough into a baking dish and flatten. Our base is done. Now let’s make the chocolate mousse!
The mousse on top consists of just two ingredients: aquafaba and dark chocolate.
Melt the dark chocolate over a double boiler and then let it cool a bit. You don’t want the melted chocolate to be hot; otherwise, it will deflate the aquafaba. So, while the chocolate is cooling a bit, whip your chickpea juice using an electric hand mixer until it forms stiff peaks. Be patient, as this can take a while, up to 10 minutes.
Once your aquafaba is ready, pour in the melted chocolate and fold it into the aquafaba using a spatula. Try not to overmix to keep a light and airy texture.
Finally, transfer on top the no-bake brownie and spread it evenly. Done. All you need now is patience, as it needs to chill in the refrigerator for at least 6 hours or until the chocolate mousse has set.
These little vegan chocolate mousse brownies are topped with a light and airy aquafaba chocolate mousse! Light, super chocolatey, and so good! Did I mention you could also use a round mold to make a brownie chocolate mousse tart?
Looking for more no-bake treats? Check out these No-Bake Chocolate Pistachio Bars or these Mini Key Lime Pies!
Let me know in the comments if you try this recipe!
No-Bake Vegan Chocolate Mousse Brownies
Ingredients
No-Bake Brownie
- 1/2 cup medjool dates pitted
- 1/4 cup almond flour
- 3 tbsp cocoa powder
- 1 tbsp almond butter
- 1/4 tsp vanilla
- 1 pinch of salt
Chocolate Mousse
- 3 ounces dark chocolate
- 1/4 cup aquafaba liquid from a can of chickpeas
Instructions
No-Bake Brownie
- To the bowl of a food processor, add the pitted medjool dates, almond flour, cocoa powder, almond butter, vanilla, and salt. Process for 10-15 seconds or until it forms a dough. The dough should be soft but not sticky. If it's sticky, add a bit more almond flour.
- Line a 4×7-inch baking pan with parchment paper. Make sure to leave enough paper on the sides to use as handles, making it easier to remove from the pan later. Transfer the dough to the baking pan and press it evenly into a thin layer. Top with another sheet of parchment paper and flatten using a glass. Set aside.
- Melt the dark chocolate over a double boiler. Once melted, remove from heat and let cool for about 10 minutes, or until the chocolate is just warm to the touch.
- In the meantime, pour the aquafaba into a large mixing bowl. Using an electric hand mixer, whip the aquafaba into stiff peaks. This take might take up to 10 minutes. You want the aquafaba to be quite thick.
- Fold the melted chocolate into the aquafaba using a spatula. Be gentle and don't mix too fast. Stop as soon as the chocolate is fully incorporated; otherwise, you might lose the light texture.
- Transfer the chocolate mousse to the baking pan over the no-bake brownie and spread it evenly. Next, you can top it with your favorite toppings: chocolate chips, crushed nuts, cacao nibs, etc.
- Refrigerate for at least 8 hours, or until the chocolate mousse has hardened. Carefully remove from the pan and cut into 8 small squares (or make bigger ones). If the chocolate mousse is still too soft, freeze it for about 1 hour. It will make it easier to cut.
- Serve fresh! These chocolate mousse brownies will keep for up to 3 days in the refrigerator.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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LOVE your work!
Thanks Marcelle! 🙂
Wow Thomas, your photos are absolutely amazing !! A pleasure for the eyes 🙂 You should work for culinary books 😉 Thanks for sharing this no-bake cake idea !
Thanks for the kind words Claire!
Hello Thomas! Your work is amazing!
I´m wondering if the aquafaba should be reduced and cold before beating (as it should be used to make meringues)?
Hi Luc,
I guess it all depends on how thick your aquafaba is, and that depends on the brands. Personally, I never reduce it or put in the fridge before using and it always works great.
Can I replace the almond flour with all purpose flour? If so, is it a 1:1 substitution? Thanks! Can’t wait to make these!
I’m not sure it will work as a 1:1 substitute. If you try, I would recommend toasting the flour first, as it’s not baked.
what can i substitute dates with? i so would love to make this but missing the dates
You could try using another dried fruit like raisins for example.