This delicious black bean chocolate mousse is perfect when you’re in the mood for a nutrient-packed yet decadent dessert. You can’t taste the black beans in this recipe because the cocoa powder and dark chocolate mask any bean flavor. The purpose of the beans is to add body, a creamy texture, and plenty of nutrients to this mousse.
Ingredients and Substitutions
Cocoa powder and dark chocolate combine to give this mousse its ultra-chocolaty flavor. I used natural cocoa powder this time, but Dutch-process cocoa powder works too. Or you can use raw cacao powder if you prefer.
I like to use canned black beans to save time when making this dessert. You can use cooked dried black beans if you prefer. I love incorporating black beans into nutritious desserts because they’re loaded with antioxidants, fiber, protein, and nutrients such as folate, iron, magnesium, and potassium. You can substitute any other type of bean you prefer.
You can use any type of unsweetened milk you like when making this recipe. I used soy milk this time but almond milk or oat milk are my two other favorites.
Almond butter adds richness to this chocolate black bean mousse. Be sure to used a smooth or creamy variety. You can substitute any other type of nut butter or seed butter you prefer.
Vanilla extract complements the chocolate flavor of this mousse nicely. I recommend using pure vanilla extract as opposed to artificial vanilla flavoring if possible.
I sweetened this mousse with pure maple syrup, one of my go-to sweeteners. Its warm, rich taste complements the other flavors in this dessert.
How to Make Black Bean Chocolate Mousse
Start by adding the chopped dark chocolate to a small pot on the stove set to low heat. Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
Add the black beans, milk, cocoa powder, maple syrup, almond butter, and vanilla extract to the food processor.
Blend until smooth, scraping down the sides of the food processor as necessary.
Add the melted dark chocolate to the food processor, then blend again until fully incorporated.
Storage
Serve this mousse right away or store in an airtight container in the fridge for up to five days.
Other Nutritious Dessert Recipes to Try
- These avocado chocolates are easy to make and delicious.
- These sunflower seed butter cups have a luscious, melt-in-your-mouth texture.
Black Bean Chocolate Mousse Recipe
Equipment
- Food processor
Ingredients
- 1/2 cup chopped dark chocolate
- 1 1/3 cups canned black beans, rinsed and drained (or substitute cooked dried black beans)
- 1/2 cup unsweetened milk of choice (I used soy milk)
- 1/3 cup cocoa powder
- 1/3 cup maple syrup
- 1/4 cup almond butter
- 1/2 teaspoon vanilla extract
Instructions
- Add 1/2 cup chopped dark chocolate to a small pot on the stove set to low heat.
- Cook, stirring constantly until the chocolate has melted, then immediately remove the pot from the heat.
- Add 1 1/3 cups canned black beans, rinsed and drained, 1/2 cup unsweetened milk of choice, 1/3 cup cocoa powder, 1/3 cup maple syrup, 1/4 cup almond butter, and 1/2 teaspoon vanilla extract to the food processor.
- Blend until smooth, scraping down the sides of the food processor as necessary.
- Add the melted dark chocolate to the food processor, then blend again until fully incorporated.
Notes
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Serve this mousse right away or store in an airtight container in the fridge for up to five days.
Nutrition
