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Black Bean Mousse

February, 2020

Black Bean Mousse

You know how much I love using vegetables and pulses in baking. This Black Bean Mousse is a winner! The beans make a thick and creamy texture, it is so easy to make, high in fibre and if you use a dairy free chocolate it is suitable for many allergy restrictions! 

Black Bean Mousse

Serves 4


  • 1 can black beans, rinsed and drained

  • 6 dried dates

  • 2 tbs hot water

  • 1 banana

  • 1 tbs maple syrup

  • 1 tbs cacao or cocoa powder

  • 80g dark chocolate (can use dairy free is vegan), melted

  • 60ml milk of choice

  • 4 tbs roughly chopped hazelnuts to serve


  1. Place dates in a small bowl with hot water to soak for a few minutes

  2. Add all ingredients, except the hazelnuts in a medium size mixing bowl or food processor

  3. Add the dates (discarding the water)

  4. Blend until smooth using a stick blender or the processor

  5. Serve into 4 ramekins and place in the fridge to set for 1 hour

  6. Top with hazelnuts

  7. Can be kept in the fridge for up to 4 days or you can try it frozen!

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