This vegan chocolate mousse is rich and chocolaty yet light and airy. This plant-based, gluten free dessert is perfect for Valentine’s Day, date nights, and special occasions.
This chocolate mousse calls for cashews that have been soaked before being blended up with the other ingredients. Soaked cashews are a great way to add creaminess to all sorts of vegan dishes. Cashews have a neutral flavour that doesn’t overpower the other flavours in the recipe.
The chocolate flavour in this chocolate mousse comes from unsweetened cocoa powder. There are two main types of unsweetened cocoa powder – dutch process and natural. You can use either type of cocoa powder in this recipe with good results.
This vegan chocolate mousse is sweetened with date paste. Date paste is a refined sugar free sweetener made from dates that have been soaked first then blended with some water.
Date paste has a slightly caramel-like flavour that complements the other flavours in this recipe. It’s easy to make. See my date paste recipe for exact instructions.
This chocolate mousse is quick and easy to make, once you’ve soaked the cashews. To soak the cashews, place the cashews in a bowl, boil a kettle of water, then pour the water over the cashews. Allow them to soak for at least one hour or they won’t be soft enough to blend up properly.
When the cashews are finished soaking, drain and rinse them, then add them to a food processor or high powered blender along with all the other ingredients. Blend until a smooth, mousse-like consistency is achieved. It should be similar to a thick pudding-like texture.
Chill for at least two hours before serving. You can store this pudding in an airtight container in the fridge for up to five days.
Dress this vegan chocolate mousse up by topping it with raspberries, strawberries or whatever fruit is in season. Or add the zest of an orange or a clementine and turn this into orange chocolate mousse. A few drops of peppermint extract would also be nice if you’re a fan of chocolate mint.
More Vegan Desserts
For another delicious vegan chocolate recipe, try these chocolate filled strawberries. They’re the perfect fingerfood dessert for sweet tables.
Or try these oatmeal raisin cookies. They’re easy to make, gluten free and refined sugar free.
Vegan Chocolate Mousse
- Blender or food processor
- 1 cup soaked cashews (soak cashews in boiling water for 1 hour, then drain and rinse)
- 1 1/2 cups date paste (see my date paste recipe for instructions)
- 1/2 cup water
- 1/4 cup cocoa powder
- 1/2 teaspoon pure vanilla extract
- Add the soaked cashews, date paste, water, cocoa powder, and vanilla extract to a food processor or blender.
- Process/blend until smooth, light, and airy (approximately 5 minutes).
- Chill for at least two hours before serving.
- Makes 2 1/2 cups of vegan chocolate mousse.
- Store in an airtight container in the fridge for up to five days.
I’m Jennifer, the author at A Sweet Alternative. I create simple, gluten free recipes made with nourishing, nutrient-rich ingredients.