Easter week is the perfect time to indulge in something rich, chocolatey, and a little bit special! This vegan chocolate mousse delivers exactly that. Silky, decadent, and surprisingly simple to make, it’s a plant-based dessert that feels luxurious without being heavy. Whether you’re celebrating Easter, hosting a spring gathering, or just treating yourself, this mousse proves that vegan desserts can be every bit as indulgent as the classics. 🍫🌸🐣 Below is a video and recipe for you.
What are your favourite Easter desserts? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Tin opener
- Colander
- Sharp knife
- Chopping board
- Blender
- Saucepan
- Glass container or containers
Ingredients
- Chickpeas x 1 400g tin
- Medjool dates x 8 – 10 or 140g
- Cashew nut cream cheese x 2 tbsps
- Raw cocoa powder x 2 tbsps
- Tapioca scratch or cornflour x 2 tbsps
- Plant based milk x 250 – 300mls
- Raspberries or berries or your choice x 1 handful
Method
- Drain the tin of chickpeas through the colander.
- Remove the stones from the Medjool dates by cutting lengthways and taking the stone out.
- Pour the chickpeas into a blender and add in the Medjool dates, cashew nut cream cheese, raw cacao powder, tapioca scratch and plant based milk.
- Blend these ingredients until smooth.
- Add extra milk if necessary.
- Now pour the ingredients into a saucepan.
- Put the pan onto a medium heat and stir until it starts to thicken.
- Once it starts to thicken remove from the heat.
- Pour the chocolate mousse into a glass container.
- Store in the fridge for four hours or overnight.
- Serve with raspberries or a fruit of your choice.
- Finally enjoy.
I hope you love this vegan chocolate mousse as much as I do! It’s one of those effortless desserts that looks elegant, tastes incredible, and comes together with minimal fuss. If you make it this Easter week, let me know how it turns out—I’d love to see your creations. Wishing you a joyful, chocolate-filled Easter! ✨🐰🍫
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