Do I need to soak the dates before blending?

Yes, if you are using dried dates, soaking them first will help them blend more easily into a smooth consistency with the black beans.

What can I use if I don't have brown rice syrup?

The recipe suggests using maple syrup as an alternative to brown rice syrup for sweetening this mousse.

How long does this chocolate orange mousse need to chill?

The recipe instructs to chill the mousse in the refrigerator until ready to serve, which typically means at least an hour or two to set properly.

How should I store leftover Black Bean Chocolate Orange Mousse?

Store any leftover mousse in an airtight container in the refrigerator. It should stay fresh for 3-4 days.

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Black Bean Chocolate Orange Mousse
[Vegan]

VP By: Veronica and Amy Pearce

Author Bio

Veronica and Amy are sisters whose vegan adventures began when they re-homed four rescue hens.... Read More

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Creamy vegan Black Bean Chocolate Orange Mousse served in small espresso cups, garnished with cacao nibs and fresh orange zest.

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Black Bean Chocolate Orange Mousse [Vegan]

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This chocolate orange mousse is mega rich and super delicious. No trace of a bean-y taste left, just a smooth and creamy texture and a filling, protein-packed treat. It does have a fair amount of syrup in it to make it totally indulgent, but you could easily leave a few... Read More

Ingredients You Need for Black Bean Chocolate Orange Mousse [Vegan]

1 15-ounce can black beans, drained and rinsed
1.7 ounces pitted dates (soaked if using dried dates)
2 tablespoons coconut oil, melted
8 tablespoons brown rice or maple syrup
5 tablespoons raw cacao powder
4 tablespoons non-dairy milk
Zest of 1 organic orange
1 teaspoon raw cacao nibs (optional)

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How to Prepare Black Bean Chocolate Orange Mousse [Vegan]

Put the black beans and dates in a food processor and blend on high for a minute.
Add the coconut oil, brown rice syrup, cacao powder, and milk, and blend again for another minute.
Finally, stir in the orange zest.
Spoon the mixture into 5-6 espresso cups, sprinkle with cacao nibs, and a little extra orange zest.
Chill in the refrigerator until ready to serve.