Vegan Aquafaba Chocolate Mousse Recipe

What is one of the easiest, cheapest, and healthy things to eat? Canned chickpeas (or garbanzo beans). Did you know the juice from the can, called aquafaba, can be used as a great egg substitute? It holds the same consistency and can be whipped into stiff peaks for a meringue-like texture. Here’s a great Earth Month recipe that requires simple and few ingredients, including reusing aquafaba.


  • 1 cup of aquafaba (liquid from one 14oz can of chickpeas)
  • 2 tbsp sweetener (maple syrup, agave, or powdered sugar work great)
  • 1/2 tbsp lemon juice (to stabilize the foam)
  • 1 cup of melted dark chocolate* (8oz hard chocolate and 1 tbsp of cocoa powder works too!
  • splash non-dairy milk (optional)
  • ½ tsp vanilla (optional)
  • ½ tsp cinnamon or chili powder (optional)
    *Different chocolate can be used, but non-dark will not be vegan)


  1. Drain chickpeas and empty the water into a large mixing bowl.
  2. Add the lemon and sweetener; beat with a hand mixer (or any electric mixer) until stiff peaks form. Stand mixter can take 2-3 minutes while a hand mixer can take 10-12 minutes. It is fully whipped when it has tripled in size and the bowl can be held upside down. Don’t be afraid to whip too long, aquafaba cannot be overwhipped.
  3. Melt the chocolate, mix in optional non-dairy milk, and make sure it is cooled down to not deflate the aquafaba! Pour it (and optional cocoa powder and spices) over the whipped aquafaba and gently fold with a spatula until combined. It will deflate a bit, but you should see a mousse-like consistency start to form.
  4. Scoop into individual bowls, cover and refrigerate for at least three hours to firm up!
  5. ENJOY!!!