Smooth, airy, and light vegan chocolate mousse made with just 4 ingredients and takes only 10 minutes to make. The ideal dessert recipe when you're looking for something quick, easy, but still indulgent. Made with coconut cream, no soy and no aquafaba. Just recognizable, simple ingredients!
It's thick, creamy and you'd never guess it's vegan and refined sugar-free. I love it topped with coconut whipped cream and fresh raspberries!
⭐️⭐️⭐️⭐️⭐️
This is surprisingly good! On reading it I was a little skeptical as often vegan recipes end up disappointing. The consistency was perfect. Lovely and chocolatey delivering a good chocolate "hit". I would not have guessed the base is coconut. I would highly recommend this, thank you." - Sue
Why You'll Love This Vegan Chocolate Mousse (no Aquafaba)
- Rich and creamy - You would never guess this mousse is made from coconut cream. It whips up thick and velvety, just like a traditional chocolate mousse.
- No refined sugar - You won't find any refined sugars in this recipe. This vegan chocolate mousse is lightly sweetened with pure maple syrup.
- 10 minutes to make - Traditional chocolate mousse requires many steps, but this vegan mousse only requires some quick mixing of coconut cream and a few other ingredients and you're done!
- No soy or aquafaba - Many vegan mousse recipes require soy, aquafaba and a long list of ingredients, but not this one! This is the easiest vegan mousse and it is also on the healthy side!
Jump to:
- Why You'll Love This Vegan Chocolate Mousse (no Aquafaba)
- Ingredient Notes
- Flavor Add-Ins
- How to Make Vegan Chocolate Mousse without aquafaba
- Sara's Tips & Notes for The Best Vegan Chocolate Mousse without aquafaba
- How to Serve
- Recipe FAQs
- HOw to Make Ahead and Store
- More Vegan Desserts to Try!
- Easy Vegan Chocolate Mousse
I have made this vegan chocolate mousse many times, and every single time someone tries it, they cannot believe it's dairy-free. Coconut cream is the magic ingredient here, it whips up just like heavy cream and gives you that thick, silky texture without dairy.
This delicious vegan dessert is perfect for a date nigh at home, or you can double/triple the recipe for a dinner party. My healthy dark chocolate peanut butter balls are another fun, no-bake dessert for a night in.
I just love the simple and clean ingredients that are used to make this dessert. While I'm not vegan, I do love a wholesome recipe made from simple vegan ingredients. For more vegan recipes, check out all my healthy vegan recipes!
Ingredient Notes
- Canned coconut cream - I strongly recommend using canned coconut cream over canned coconut milk. If you can't find coconut cream, you can substitute it with full-fat coconut milk. Ensure you do not use "light coconut milk." Additionally, remember to chill the can in the fridge overnight before using.
- Cacao powder - I always recommend cacao powder, and not cocoa. Cacao is made from cold-pressing the bean (think less processing), which keeps the enzymes and higher antioxidant content, making more nutritious than cocoa powder. You can try it in my fudgy oat flour brownies and no-bake chocolate protein bars. That said, you can use cocoa if that's what you have.
- Pure maple syrup - Use pure maple syrup and not pancake syrup. The naturall sweetness from pure maple syrup is what you want.
A complete list of ingredients and amounts can be found in the recipe card below. The above are specific notes to help with selecting ingredients.
Flavor Add-Ins
- Espresso powder - For a deeper chocolate flavor, add ¼ tsp. of espresso powder. Taste and add additional espresso powder for a deeper chocolate flavor if desired.
- Mint or peppermint extract - Add ¼ tsp. (or more to taste) of either mint or peppermine extract for a chocolate mint mousse.
How to Make Vegan Chocolate Mousse without aquafaba
- Step 1: Carefully open the can of coconut cream, trying not to shake or mix the can. Using a spoon, scoop the solid cream from the top of the can and place in a medium-sized mixing bowl.
- Step 2: Using a hand-mixer, beat coconut cream on medium-high until light and fluffy and light peaks form (about 20 seconds).
- Step 3: Add the cacao, vanilla, and maple syrup. Beat on low-speed until cacao is mixed in and then increase to medium-high and beat until thick and creamy (about 30 seconds).
- Step 4: Equally divide chocolate mousse between two small dessert bowls. Place back in fridge and allow to chill for a minimum of 15 minutes before serving.
Sara's Tips & Notes for The Best Vegan Chocolate Mousse without aquafaba
- Use quality canned coconut cream. Some brands are slightly grainy and won't be as smooth. Thai Kitchen and Let's Do Organic (although I recommend you buy this one at a local grocer so you aren't paying $8 for a can of coconut cream!) are by far is the best ones I've tried. Good and Gather (Target brand) is super grainy; I don't recommend this one.
- Chill the canned coconut milk in the fridge overnight. This allows the cream to fully separate from the water so that you can scoop the cream from the can. This step is not optional 🙂
- Don't over beat the coconut cream. Beat just until the coconut cream reaches a light and creamy consistency. Overbeating may result in the coconut cream curdling (it's happened to me before), and you don't want that!
- Don't throw away the remaining coconut water in the can. Use it in this kale fruit smoothie or frozen berry spinach smoothie (swap the milk for coconut water).
How to Serve
- Scoop into glass dessert bowls or small ramekins for and easy individual dessert.
- Top with fresh raspberries or strawberries for brightness and fruit pairing.
- Add a dollop of coconut whipped cream (or other whipped cream) and some freshly chopped dark chocolate.
- Layer with fresh fruit for a simple chocolate parfait.
- Sprinkle with flaky sea salt for a little salty sweet moment. Or try my chocolate covered cashews for another salty-sweet treat.
Recipe FAQs
There is a slight coconut flavor to the mousse. However, you can always add additional cacao powder and/or maple syrup to mask the slight coconut flavor.
Canned coconut cream is thicker and made from more coconut meat and less water. I recommend coconut cream for the best results when making mousse.
It's probably due to the brand of coconut cream you used. Some brands are naturally more grainy than others. You need to ensure you are using a good quality can of coconut cream such as Thai Kitchen or Let's Do Organic (I always get smooth mousse when I use these).
Yes! Cacao powder will work in this recipe. I prefer cacao powder for it's nutritional benefits, but either will give you that rich chocolate flavor.
HOw to Make Ahead and Store
How to make ahead: This vegan chocolate mousse can easily be made ahead and stored in the fridge before serving. I recommend serving within 24 hours of making for optimal flavor and texture.
How to store: This recipe makes enough for 2 servings, so I doubt you'll have a lot of leftovers, but anything left over can be stored in the fridge for 3-4 days.
More Vegan Desserts to Try!
Easy Vegan Chocolate Mousse
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Equipment
- 1 Mixing bowl
- 1 hand-held mixer
Ingredients
- 1 cup chilled coconut cream from the can (see notes)
- 3 tbsp. cacao powder
- 3 tbsp. pure maple syrup
- 1 tsp. vanilla extract
Instructions
- Open the can of the chilled coconut cream and scoop the thick cream from the top of the can into a medium-size mixing bowl. Discard the liquid (or you can save and use in a smoothie).1 cup chilled coconut cream from the can
- Beat coconut cream on med-high until light and fluffy, about 20 seconds (don't overbeat).
- Add cacao, maple syrup, and vanilla. Beat on low just until cacao is mixed in and then increase speed back to medium-high and beat until thick and creamy (about 30 seconds). Taste and adjust; if needed, you can add addition cacao or maple syrup to make more chocolate-y and/or sweeter.3 tbsp. cacao powder, 3 tbsp. pure maple syrup, 1 tsp. vanilla extract
- Place mousse back in refrigerator for a minimum of 15 minutes to allow to set/further chill. You can either divide the mousse now into two separate dishes or after it's chilled.
- Top with coconut whipped cream (or any other whipped cream), fresh fruit, sea salt flakes, and/or chocolate shavings. Enjoy!
Notes
- The brand of canned coconut cream matters - Some brands are slightly grainy and won't be as smooth.. Thai Kitchen and Let's Do Organic are by far is the best ones I've tried.
- Coconut cream must be chilled in the fridge so that you are able to scoop the thick cream from the top of the can.
- Do NOT over beat the mousse. Once creamy and ingredients are fully mixed, it's good to go.
- I love this topped with coconut whipped cream.
Nutrition
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Sue says
This is surprisingly good! On reading it I was a little sceptical as often vegan recipes end up disappointing. Making it is very quick. The consistency was perfect- soft but set. Lovely and chocolatey delivering a good chocolate “hit”. I would not have guessed the base is coconut It is very satisfying without being as rich as the double cream, egg and chocolate version. I would highly recommend this, thank you. Sue. 12th July 2025.
Sara says
Hi Sue - So appreciate you leaving a review and letting me know what you thought of this recipe! So happy to hear you enjoyed it and were surprised at how easy and tasty a vegan dessert can be 🙂 Hope you enjoy again soon!
Lynn says
I made this for my vegan trifle "Death By Chocolate" vegan dessert for Christmas and all 11 guests loved it.
I need to make it again for a child who cannot eat coconut.
Can this recipe be made with heavy whipping cream instead of the coconut cream?
Tks!
Sara says
Hi Lynn - So happy to hear this dessert was a hit at your Christmas celebration! Regarding using whipping cream, I think that will work just fine! Standard whipping cream might not be quite as thick, but if you whip long enough to thicken and then mix in the cacao and maple syrup just until combined, I think this would work out just fine! Please let me know how it goes.
Harry Brown says
Sounds delicious. Love chocolate. Can’t wait to try it.
Beth Miller says
I used Let’s Do Organic heavy coconut cream, refrigerated it overnight, and it was solid as a rock. I put the can in a large bowl and poured boiling water around it. When I could get it out of the can in chunks, I put it in the mixing bowl and let it sit for a while. I added some of the water back because some had melted into it and it seemed too dry. I followed the rest of the directions. It tastes great, but there was a little less of it than I expected. I had 2 cans in the fridge because I didn’t know how much it would yield. Should I leave the second can in the fridge, or remove it and put it in the cupboard for future use?
Sara says
Oh, I have never had that problem with the coconut cream - did you have it on the top shelf by chance? I know that even when I have lettuce, or produce on my top shelf, sometimes it will slightly freeze as it's much colder up there 🙂 Glad to hear you were able to get it to a consistency where you could mix it. As far as the other can, you can for sure store it in the fridge, especially if you think you'd need it for a recipe that requires the solid cream from the top. If not, you can take out and store in the cupboard as well - either way works!