Ingredients
- 400 g 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
- 15 g roasted chopped hazelnuts
- Fresh redcurrants or other berries, to serve
Instructions
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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.
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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.
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Mix the coconut oil with the cocoa powder until smooth, then fold it into the aquafaba mixture, taking care not to overmix it.
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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).
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Evenly sprinkle the hazelnuts over the mousses and top with the redcurrants to serve.
Notes
Note 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!
