Vegan salted caramel and chocolate aquafaba mousse
Are you guys fans of easy to make desserts? Same here. One of my favourite desserts that requires only few basic ingredients and is so simple to make is aquafaba chocolate mousse. This time I’ve decided to add one more layer of deliciousness to it – homemade salted caramel. The result – perfectly sweet and salty, velvety, rich and decadent, fluffy treat. Next time you are feeling like something sweet, try it! You only need few ingredients and some patience to wait till it sets. -@foodography_by_joanna


Prep time 30mins
Serves or Makes: 2
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  • 4 tablespoons almond butter
  • 3 tablespoons coconut oil
  • 2 tablespoons erythritol, or less
  • 1/ 2 teaspoon vanilla extract
  • 1/ 2 teaspoon sea salt, or more
  • 180 millileters aquafaba (drained from a 400g can of chickpeas)
  • 150 grams vegan dark chocolate
  • 1 tablespoon maple syrup, add if you want your mousse to be sweeter
  • 1 teaspoon vanilla extract


  • Step 1

    Melt coconut oil with erythritol, let it cool, add vanilla, almond butter and salt and whisk until fully incorporated and smooth. Taste and add more salt if you wish. Divide it into small mugs and place in a fridge for 1-2h so that it gets firm.

  • Step 2

    In the meantime, melt your chocolate in a microwave or by water bath method. Once melted stir in maple syrup and vanilla essence.

  • Step 3

    Drain aquafaba into a large bowl (make sure it’s grease-free) and using an electric mixer beat until stiff peaks form (around 15mins).

  • Step 4

    Once chocolate has cooled, gently and slowly fold it into the whipped aquafaba using a spatula. Gently mix until well combined. Add the mousse on top of the salted caramel layer and place in the fridge for at least 1h or longer, until it’s set.

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