2 Servings

Tip: Let the mousse sit in the fridge overnight!

INGREDIENTS

• Liquid of 1 can chickpeas (no added salt)
• 1 tbsp Sproud Chocolate Protein powder
• 80g dark vegan chocolate

TOPPING

Vegan whipped cream

STEP BY STEP

1. Melt the dark chocolate over a water bath and then set aside to cool.
2. Drain the chickpeas and save the liquid in a bowl. Whisk for about 8-10 minutes until peaks are formed and it looks like meringue.
3. Now add the chocolate protein powder and whisk till combined.
4. Add the melted chocolate to the bowl and combine by folding it with a spatula.
5. Pour the mixture to 2 dessert glasses or bowls and place in the fridge overnight to set.
6. When it’s time for serving, whip up some vegan cream like soy cream and add on top of the mousse!