Description
Make room for dessert with this delicious gluten free/dairy free banana chocolate mousse recipe!
Ingredients
Scale
- 7 oz. dark chocolate
- ½ cup coconut cream, chilled overnight
- 2 large overripe bananas
- pinch of salt
- 1 teaspoon vanilla extract
- Liquid from 1 can of chickpeas (Aquafaba)
- 1 Tbsp. fresh lemon juice
Instructions
- Using an electric mixer, beat the aquafaba for at least 5 minutes or until it will stand in soft peaks, like egg whites. Set aside.
- In a medium bowl mash the bananas using a fork or potato masher. Add the salt, vanilla extract and lemon juice. Stir to combine.
- Melt the chocolate in the microwave for 45-60 seconds or until smooth.  Pour it over the mashed bananas and stir to combine.
- Finally, transfer the beaten aquafaba to the bowl with the rest of the ingredients and stir gently to combine. It is normal that the aquafaba goes down a bit.
- Refrigerate for at least 2 hours.
- Serve in individual cups with homemade whipped cream and/or coconut flakes.
