A vegan chocolate mousse is usually hard to find. But thanks to the magic of aquafaba (the liquid in a can of chickpeas), itʼs back on the menu! Sink your spoon into our sumptuous, slimming-friendly vegan chocolate shot with a sprinkling of crunchy hazelnuts

4½ Syns per serving

25 minutes plus 1 hour chilling

Serves 4

Once you’ve used the aquafaba, there’s no need to waste the chickpeas. You could make our tasty vegan mushroom and chickpea curry or some houmous!

  • 400g can chickpeas (see tip)
  • ¼ level tsp cream of tartar (or lemon juice from an unwaxed lemon)
  • 2 vanilla pods
  • 3 level tbsp sweetener granules
  • 4 level tsp coconut oil, melted
  • 2 level tbsp cocoa powder
  • 1 large banana, thinly sliced
  • 15g roasted chopped hazelnuts
  • Fresh redcurrants (or other berries), to serve


  1. Drain the chickpeas over a bowl to catch the aquafaba from the can. Using an electric hand whisk, whip the aquafaba until it becomes foamy – around 5 minutes (or use a stand mixer). Add the cream of tartar and carry on whisking on a high speed for 5 minutes or until you get stiff peaks.
  2. Split the vanilla pods and scrape the seeds into the aquafaba mixture. Slowly whisk in the sweetener in 3-4 batches, allowing enough time for the sweetener to dissolve between batches.
  3. Mix the coconut oil with the cocoa powder until smooth, then fold it into the aquafaba mixture, taking care not to overmix it.
  4. Divide the banana between 4 glasses, spoon in the aquafaba mixture and chill for 1 hour or until set (they’ll keep in there until tomorrow if you want to get ahead).
  5. Evenly sprinkle the hazelnuts over the mousses and top with the redcurrants to serve.