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Vegan chocolate mousse with tahini

Did you just make yourself a chickpea salad and want to process the chickpea water? Very sustainable from you! Therefore, you get from me also directly the recipe for vegan chocolate mousse with tahini. You are skeptical? I was at the beginning. I was a little afraid that the chocolate cream would somehow taste like chickpeas – absolutely unfounded. The refined mousse tastes wonderfully chocolaty and a bit like sesame mousse.

Chocolate cream with aquafaba

Canned chickpea water is an excellent substitute for egg whites. You can whip the aquafaba, as it’s also called (aqua = water, faba = bean), really well with a squeeze of lemon juice or a pinch of baking powder. It takes a bit of time, but is still quick to prepare and is perfect for vegan chocolate mousse. The whipped aquafaba makes the cream especially airy and light.

Chocolate mousse with a difference

This recipe wouldn’t be on this blog if a few Levantine ingredients hadn’t integrated themselves. I totally like to spice up or modify classics. There are no chickpeas in the chocolate mousse, but there is the water. There are also fine coconut flakes, which people in Lebanon like to use to spice up desserts. And of course the secret star of this chocolaty dessert: tahini. Because the tart, nutty note rounds off the vegan chocolate mousse perfectly.

Why not start your own experiment right away and make this wonderful vegan chocolate mousse with creamy tahini – you’ll enjoy every spoonful.

Recipe for vegan chocolate mousse with tahini

Vegane Schokomousse mit Tahini, garniert mit Kokos, serviert in drei Gläsern.
Print Recipe Rezept speichern
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time 4 hours
Servings 4 Servings
Calories 285.1
Author Lara Böttcher


For the mousse

  • 150 g Dark chocolate (vegan)
  • 1 TSP Powdered sugar
  • 2 EL Tahini
  • 180 ml Chickpea water
  • 1 pinch Baking powder

For garnishing

  • 1 TL Tahini
  • 2 TSP Coconut flakes


  • Melt chocolate over a water bath. Stir in powdered sugar and tahini. Set aside and allow to cool slightly.
  • Meanwhile, beat chickpea water with baking soda until stiff, at least 5 minutes.
  • Fold whipped chickpea water into chocolate mixture. This will cause the mousse to collapse a bit, but don't worry, you did everything right.
  • Chill vegan chocolate mousse with tahini for at least 4 hours, preferably overnight.
  • To serve, garnish mousse with tahini and grated coconut.


Recipe contains affiliate links.


Serving: 90g | Calories: 285.1kcal | Carbohydrates: 21.4g | Protein: 6.1g | Fat: 18.1g

Do you like tahini? Then why not make your own sesame puree or bake crispy marble cookies with tahini? You prefer something hearty? No problem – a creamy cauliflower soup with tahini is always good.

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