This is a healthy dessert that is quick and easy, yet still tasty. What makes it healthy? Well, it is high in dietary fibre, thanks to the chickpeas, and is far lower in calories and refined carbohydrates compared to any traditional chocolate mousse.
Don’t be put off by the chickpeas. They contribute only a subtle nutty taste but create a smooth and creamy texture. It happens to be vegan too. You could use any sweetener you like. I choose to use the low calorie sugar alcohol erythrtiol.
You could top this dessert with blueberries, frozen cherries, some shredded coconut or some crushed nuts – or all of these options if you feel like it. The pink umbrella was my attempt to make this dessert look pretty. I really suck at food photography!
Chocolate chickpea mousse
Makes 2 small serves (or 1 big serve if you are hungry)
1 cup canned chickpeas, drained and rinsed
3 tablespoons cocoa powder
1 tablespoon erythritol
¼ cup apple sauce
¼ cup reduced fat coconut milk
½ teaspoon vanilla bean paste
Measuring cups and spoons
- Add all the ingredients to a food processor and process until a smooth, even consistency is achieved.