Vegan chocolate bean mousse

Vegan chocolate bean mousse with black beans, raw cacao, dates and banana: creamy, naturally sweet and quickly blended.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 280 kcal per serving
• Protein: 12 g
• Fat: 4 g
• Carbs: 48 g

Ingredients

• 240 g black beans
• 40 g raw cacao powder
• 80 g dates
• 1 banana
• 1 pinch of cinnamon

Method

You’ll need: blender · sieve

1. Put the black beans in a sieve, rinse thoroughly and drain well. This makes the flavour milder and the cream smoother.
2. Peel the banana and break it into pieces. Stone the dates if needed.
3. Put the black beans, banana, dates, raw cacao and a pinch of cinnamon in a blender. Blend everything until creamy.
4. Scrape the mixture down from the sides now and then and keep blending until the mousse is completely smooth. If your blender is on the weaker side, blend a little longer.
5. Spoon the mousse into bowls and chill for at least 1 hour. This makes the texture even denser.

Good to know

Sounds unusual at first, then tastes surprisingly well rounded. The texture is soft, the flavour clearly chocolatey and pleasantly rich.

Swaps

Black beans → white beans (milder flavour, similar fibre) | dates → unsweetened soft dried apricots (fruity sweetness, also provide fibre) | banana → avocado (less natural fruit sugar, more monounsaturated fats instead) | cinnamon → vanilla (milder flavour, good for sensitive young palates)

Allergens

The recipe does without the classic main allergens such as milk, egg, nuts and gluten. For small children, serve small portions because of the dense texture and sweetness; during pregnancy, well-rinsed tinned beans are fine.

Dairy-free recipes