No bake vegan dessert
Eggless chocolate mousse with vegan whipped cream. Top it with brownie bites to make this a parfait. Share this delicious vegan dessert with someone you love
I have made this decadent vegan chocolate mousse on many occasions and it’s a show-stopper every time.
Whenever I make this I’m met with “are you SURE this is vegan? There has to be heavy cream in this, NO WAY this is vegan”.
It’s a guaranteed crowd-pleaser when you need to impress your guests.
This recipe is
- Easy
- No bake
- Eggless
- Dairy free
- Vegan
- Gluten free
Ingredients
- Canned coconut milk – This is what we’re using as the base of our vegan whipped cream and chocolate mousse. Make sure to put it in the fridge for at least 24 hours.
- Cocoa powder
- Vanilla
- Coconut sugar – You can also use white sugar. Coconut sugar is a bit healthier because it’s less processed. That means it still has its fiber and minerals intact.
- Powdered sugar
- Salt – Just a little pinch to bring out the flavors even more.
Recipe tips
This is a great dessert to make for a party. Make everything the night before and then have it all ready to go the day of the party. Just keep everything in the fridge.
The hardest part about this recipe is remembering to put the coconut milk in the fridge for at least 12-24 hours before you make this.
So, once you get home from the grocery store, throw that coconut milk in the fridge right away. I always try to have a can in the fridge at all times.
And as an added bonus, the chocolate mousse is also an amazing vegan frosting for a birthday cake.
I love topping this parfait with some fresh fruit as well. Strawberries or raspberries go extremely well with this.
It never fails to impress guests because it’s so rich, creamy and delicious. Try it out and let me know how you loved it!
This is great for a sweet valentine’s treat to show yourself or a loved one a little love.
How to store
This is great to make ahead and then keep it in the fridge until you’re ready. This will last about a week in the fridge (if you can resist from eating it).
More recipes to try
- Vegan black bean brownies
- Vegan oatmeal raisin cookies
- Vegan chocolate chip muffins
- Vegan peanut butter chocolate chip cookies
Eggless chocolate mousse with vegan whipped cream
Ingredients
Chocolate mousse
- 1 can full fat coconut milk (chilled in fridge for at least 24 hours)
- 4 tbsp cocoa powder
- ½ cup coconut sugar (or cane sugar)
- 1 tsp vanilla
Vegan whipped cream
- 1 can full fat coconut milk (chilled in fridge for 24 hours)
- 3 tbsp powdered sugar
- 1 tsp vanilla
Instructions
Chocolate mousse
- Put the coconut milk in the fridge for 24 hours. Once coconut milk has been chilled, gently turn can upside down.1 can full fat coconut milk
- Open can from the bottom. Strain the water away from the cream using the lid of the can – you can save the water for smoothies
- Put the coconut cream in a large mixing bowl. Add the cocoa powder, coconut sugar and vanilla and whip with an electric mixer until everything is smooth and well combined.1 can full fat coconut milk, 4 tbsp cocoa powder, ½ cup coconut sugar, 1 tsp vanilla
- If mousse is a bit watery, let it sit in the fridge for a few hours
- Once ready to eat, make the whipped cream and enjoy!
Coconut whipped cream
- Put the can of coconut milk in the fridge for 24 hours. Once coconut milk has been chilled, gently turn can upside down.1 can full fat coconut milk
- Open can from the bottom. Strain the water away from the cream using the lid of the can – you can save the water for smoothies
- In a mixing bowl, using an electric mixer, mix together coconut cream, vanilla and sugar for 2-3 minutes.1 can full fat coconut milk, 3 tbsp powdered sugar, 1 tsp vanilla
Assemble
- In a glass or mug, layer the chocolate mousse, then a layer of whipped cream. Keep layering like that and top with vegan whipped cream.
Video
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
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