• 400g coconut milk
  • 200g dairy-free dark chocolate
  • 400g chickpeas
  • 2 tbsp agave
  • 1 tbsp vodka
  • 2 tbsp coffee liqueur
  • 1 tsp cocoa powder, to decorate


  1. 1

    Put the coconut milk in the fridge and chill overnight.

  2. 2

    Melt the chocolate in a bowl over hot water or in the microwave. Leave to cool slightly. 

  3. 3

    Drain the chickpeas and put the liquid into the bowl of a free-standing mixer. Whisk until it forms soft peaks. Add the melted chocolate, agave, vodka and coffee liqueur and stir gently to combine. Divide between 6 martini glasses. Chill in the fridge for a couple of hours, or until set. 

  4. 4

    Drain the liquid from the coconut milk and put the solids in the bowl of a free-standing mixer. Whisk until it has the consistency of whipped cream. Decorate the top of the mousses with the cream. Dust with cocoa powder, if desired. 

Nutritional Details

Each serving provides
  • Energy 1336kj 319kcal 16%
  • Fat 21.2g 30%
  • Saturates 15.4g 77%
  • Sugars 21.9g 24%
  • Salt 0.04g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1089kj/260kcal

Each serving provides

25.9g carbohydrate 2.5g fibre 1.9g protein

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