Black Bean Chocolate Mousse

This mousse is decadent, silky, naturally plant-based, and you would never know there are beans in there! And even better, it comes together in less than five minutes.

If you haven’t yet started blending beans into your desserts, you are about to experience a whole new world unlocked.

I have absolutely fallen in love with making desserts from beans, and this black bean chocolate mousse is one of my absolute favorites. It’s rich, indulgent, completely plant-based, and you cannot taste the beans! It’s also made with staples you likely already have in your pantry.

I’ve served this to friends without telling them what’s in it, and every time they’re shocked. Black beans are flavor-neutral when paired with chocolate, so there is no bean-y taste whatsoever. But they add 28g protein, 17g fiber, and an incredible creamy consistency!

I love to serve this with berries, pomegranate seeds, coconut, pumpkin seeds, and nut butter. It keeps beautifully in the fridge for 3–4 days, making it perfect for meal prep, dinner parties, or a grab-and-go dessert.

Why You’ll Love Black Bean Chocolate Mousse:

1. It’s rich, decadent, silky, and incredibly nourishing from the fiber and protein from the black beans.

2. Incredibly easy to make with only 6 ingredients and a blender!

3. Naturally gluten-free and plant-based, it’ll satisfy your sweet tooth but leave you feeling amazing.

4. It’s a great way to add more beans into your day — especially for kids and picky eaters!

This is a recipe I keep coming back to again and again, and I’m telling you, it’s a massive crowd pleaser. If you make it, I’d love to hear what you think!

Black Bean Chocolate Mousse

Prep Time: 5 minutes / Yield: 3 servings

Ingredients:

• 1 (15-oz) can black beans, drained and rinsed

• 1/4 cup cacao powder

• 1/4 plant-based milk (almond, cashew, oat, etc.)

• 1/4 cup maple syrup

• 2 tbsp almond butter

• 1 tsp vanilla extract

• Optional toppings: shredded coconut, pumpkin seeds, pomegranate seeds, etc.

Instructions:

1. Drain and rinse one (15-oz) can of black beans.

2. Add all ingredients to a high-speed blender and blend until smooth.

3. Add toppings of choice (berries, shredded coconut, pumpkin seeds, sunflower seeds, pomegranate seeds, cacao nibs, nut butter, etc.)

4. Enjoy straight away, or chill in the fridge for 30–60 minutes for a slightly firmer mousse.

Notes:

• Almond butter can be substituted with any nut/seed butter of choice. For a nut/seed allergy, substitute with coconut butter.

• Maple syrup can be substituted with agave or date syrup. I would not recommend honey, as its thicker consistency creates a denser texture.

• I would not recommend substituting cacao powder with cocoa powder. Cocoa powder can taste a bit chalky and doesn't mask the bean flavor quite as well as cacao powder.

• Get creative with the toppings! Cacao nibs, pumpkin seeds sunflower seeds, blueberries, strawberries, nut butter, shredded coconut—the possibilities are endless.

NUTRITION INFORMATION (per serving):
Calories: 257 kcal, Carbohydrates: 39 g, Protein: 13.7 g, Fat: 6.7 g, Fiber: 8.3 g, Sugar: 16.7 g

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Black Bean Chocolate Mousse

Yield: 3

Author: Kristina Stoia

Prep time: 5 MinTotal time: 5 Min

Black Bean Chocolate Mousse is one of my favorite quick, high-protein desserts. This mousse packs in 41g protein, 28g fiber, and will leave you feeling absolutely incredible. You cannot taste the beans!

Ingredients

Ingredients

• 1 15-oz can black beans (drained and rinsed)
• 1/4 cup cacao powder
• 1/4 plant-based milk (almond, cashew, oat, etc.)
• 1/4 cup maple syrup
• 2 tbsp almond butter
• 1 tsp vanilla extract
• Optional toppings: shredded coconut, pumpkin seeds, pomegranate seeds

Instructions

Instructions

1. Drain and rinse one can of black beans.
2. Add all ingredients to a high-speed blender, and blend until smooth.
3. Add toppings of choice (shredded coconut, pumpkin seeds, sunflower seeds, pomegranate seeds, cacoa nibs, blueberries, nut butter, etc.)
4. Chill in the fridge for at least one hour before serving.

Notes

• Almond butter can be substituted with any nut/seed butter of choice.
• Maple syrup can be substituted with agave or date syrup.
• I would not recommend substituting cacao powder with cocoa powder. Cocoa powder can taste a bit chalky and doesn't mask the bean flavor quite as well.
• I like to top mine with shredded coconut, pumpkin seeds, and pomegranate seeds, but get creative with the toppings! Cacao nibs, sunflower seeds, blueberries, more nut butter would also be fabulous.