Calling all chocolate lovers, this recipe is for you!
These fudgy no-bake brownies are topped with a light aquafaba chocolate mousse! Super chocolatey, just 7 ingredients, no oven required, and easy to make. Let’s go!
The base takes just 5 minutes to prepare. You process Medjool dates with cacao powder, almond flour, almond butter, and vanilla until it forms a paste. If you are nut-free, feel free to substitute the almond flour for coconut flour.
Oh, and in case you don’t have, or don’t want to use a food processor, the base can also be done by hand. Simply mash the dates in a large bowl using a fork, then add the other ingredients and knead until well combined.
Next, press the dough into a baking dish and flatten. Our base is done, now let’s make the chocolate mousse!
The mousse on top consists of just two ingredients: aquafaba and dark chocolate.
Melt the dark chocolate over a double boiler and then let it cool a bit. You don’t want the melted chocolate to be hot otherwise it will make the aquafaba deflate. So while the chocolate is cooling a bit, whip your chickpea juice using an electric hand mixer until it forms stiff peaks. Be patient as this can take a while, up to 10 minutes.
Once your aquafaba is ready, pour in the melted chocolate and fold it into the aquafaba using a spatula. Try not to overmix to keep a light and airy texture.
Finally, transfer on top the no-bake brownie and spread it evenly. Done. All you need now is patience as it needs to chill in the refrigerator for at least 6 hours, or until the chocolate mousse has set.
These little brownies are chocolatey, light, and so good! Did I mention you could also use a round mold to make a brownie chocolate mousse tart?
Let me know in the comments if you try this recipe!
- 1/2 cup (about 150g) medjool dates, pitted
- 1/4 cup almond flour
- 3 tbsp cocoa powder
- 1 tbsp almond butter
- 1/4 tsp vanilla
- pinch of salt
- 3 ounces (90g) dark chocolate
- 1/4 cup aquafaba (liquid from a can of chickpeas)
- To the bowl of a food processor, add the pitted medjool dates, almond flour, cocoa powder, almonf butter, vanilla, and salt. Process for 10-15 seconds, or until it forms a dough. The dough should be soft but not sticky. If it’s sticky add a bit more almond flour.
- Line a 4×7-inch baking pan with parchment paper. Make sure to leave enough paper on the sides to use as handles, this will make it easier to remove from the pan later. Transfer the dough to the baking pan and press it evenly into a thin layer. Top with another sheet of parchment paper and flatten using a glass. Set aside.
- Melt the dark chocolate over a double boiler. Once melted, remove from heat and let cool for about 10 minutes, or until the chocolate is just warm to touch.
- In the meantime, pour the aquafaba into a large mixing bowl. Using an electric hand mixer, whip the aquafaba into stiff peaks, this take might take up to 10 minutes. You want the aquafaba to be quite thick.
- Fold in the melted chocolate into the aquafaba using a spatula. Be gentle and don’t mix too fast. Stop as soon as the chocolate is fully incorporated otherwise you might lose the light texture.
- Transfer the chocolate mousse to the baking pan, over the no-bake brownie and spread it evenly. Next, you can top with your favorite toppings: chocolate chips, crushed nuts, cacao nibs, etc.
- Refrigerate for at least 8 hours, or until the chocolate mousse has harden. Carefully remove from the pan and cut into 8 small squares (or make bigger ones). If the chocolate mousse is still too soft, freeze for about 1 hour, it will make it easier to cut.
- Serve fresh! These chocolate mousse brownies will keep for up to 3 days in the refrigerator.
- Serving Size: 1 Square
- Calories: 147
- Sugar: 17g
- Fat: 6.4g
- Carbohydrates: 22.4g
- Fiber: 3.2g
- Protein: 2.3g