Chocolate and navy beans – not usually ingredients that go together. I’ve said it before and I’ll likely say it again – beans and legumes are SO underused in desserts. They’re virtually tasteless when you add other flavours, and give a great texture to many recipes. They’re also packed full of protein, which means you don’t get a sugar slump after eating them in dessert. I don’t know why they’re not used more considering how cheap they are, but I love them. After making this recipe I hope you will too!
This Chocolate Navy Bean Mousse is really delicious. I’m always looking for ways to create healthier desserts without compromising on taste and this one is just so good – I could eat it each day. The beans provide protein and vitamins, and the cashews and avocados make it taste creamy. It’s easy to make and just requires a high speed blender or food processor (this bit’s important otherwise you’ll end up with a lumpy mousse which believe me, you won’t want to eat). I recommend using dates and maple syrup, but you could just use maple syrup if you’re short on time. If you do this, simply blend all ingredients together at once.
The beauty of this recipe is really in the presentation. Here I’ve used freeze-dried raspberries, shredded coconut, pumpkin seeds, pecans and cacao nibs. The key is colour! Berries, dried fruit, nuts and seeds work really well as decorations.
You can freeze this Chocolate Navy Bean Mousse, though if you do I recommend only decorating once you remove it from the freezer. Enjoy!
Chocolate Navy Bean Mousse (vegan, gluten-free & sugar-free
- 10 small pitted dates (if using medjool dates, use 6)
- 3 tbsp coconut oil (melted)
- 4 tbsp room temperature water
- 2 tbsp maple syrup, agave syrup or coconut nectar
- ½ cup navy beans (pre-soaked and cooked, or from a can)
- ½ cup raw cacao powder
- ¼ cup cashews
- Flesh of half a medium avocado
- Pinch of sea salt
- Dried fruit, nuts, seeds, cacao nibs or shredded coconut
- Add the dates, melted coconut oil, water and maple syrup to a blender or food processor and blend until you have a relatively smooth date paste.
- Add all remaining ingredients and blend on medium to full power until a really smooth texture forms. (Your may need to scrape down the sides of the blender a few times.)
- Spoon into small ramekins or bowls, decorate with your favourite toppings and serve.
- Store any remains in the fridge, covered, for up to five days.
If you’re a regular to this blog you’ll know that I like chocolate (understatement). This is actually the third chocolate mousse/pudding recipe I’ve posted – each one uses different ingredients so you can pick the best one to suit your tastes/cravings/moods. Find my Avocado Chocolate Mousse here or my 10-Minute Chocolate Orange Pudding here.