Black Bean Chocolate Mousse
Super decadent and so chocolaty you wouldn’t believe it was also healthy and wholesome, this dessert is also protein rich, gluten free, refined sugar free and vegan. You will not taste the beans because they are perfectly masked in roasted hazelnut and chocolate flavors, but they give an amazing creamy texture to this dessert and so much nutritious goodness.
Yields 4 jars
Ingredients
- 1⅓ c. cooked black beans
- ½ c. plus 1 tbsp. oat or almond milk, at room temperature, divided
- ½ c. roasted hazelnuts
- 2 tbsp. melted extra virgin coconut oil
- 3 to 4 tbsp. maple or agave syrup
- Pinch of salt
- 1 tsp. lemon juice
- ½ tsp. vanilla powder or 1 tsp. vanilla extract
- 3 to 4 tbsp. unsweetened cocoa powder
- Coconut whipped cream, optional
Print Recipe
Instructions:
- Drain and rinse the beans and pat them dry to get rid of any beany flavor. Place them in a blender with ½ cup of the milk, hazelnuts, oil, syrup, salt, lemon juice and vanilla. Blend until very smooth and creamy. Add the cocoa powder and continue blending. If the mixture is too thick for your blender, add a tablespoon of milk or use a spatula to mix in the cocoa.
- Divide the mousse between the jars and store in the refrigerator to chill well before serving. You can top them with coconut whipped cream, if using, for an even more luscious dessert.
