Vegan chocolate

Vegan Chocolate Mousse


1/4 cup of raw cacao powder 

2 tablespoons of agave syrup 

1/2 a can of chickpea brine 


  1. Start by whipping the brine until thick and firm 
  2. The brine needs to hold shape and not collapse when whipped enough 
  3. Once firm add in the cacao powder and agave, gently stir through 
  4. place in a bowl or glass to set in the fridge
  5. After 1 hour the mousse is ready to enjoy with fresh berries 

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