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Vegan Chocolate Mousse with Tahini & Yuzu Spread

4 -6 small servings


100g Dark Chocolate (70% cocoa) - finely chopped

1/4 cup Soy Milk or plant-based milk (lukewarm)

60ml reduced aquafaba (from 1 can chickpeas, simmered and reduce to half, then let it cool)

1/8 teaspoon Cream of Tartar

6 teaspoons Maple Sugar or other no-refined sugar


Grated Dark Chocolate


  1. Add a little bit water in a sauce pan and a heatproof bowl on top. Heat water low and put chopped chocolate in the bowl, stir often and let it melt. Remove the bowl from the heat and continue to stir until melted and smooth. Set the chocolate aside to cool to room temperature.

  2. Meanwhile, place the aquafaba, cream of tartar and sugar in another bowl and whisk until it forms stiff peaks.

  3. Pulse the melted chocolate, Carwari Organic Hulled Tahini and Carwari Organic Yuzu Spread in a food processor. Slowly add the lukewarm soy milk and continue pulsing until frothy.

  4. Transfer the chocolate mixture into a large bowl. Add 1/4 of the whipped aquafaba and stir gently with a spatula until almost combined. Add next 1/4 of the whipped aquafaba and stir and repeat for the rest.

  5. Pour the mousse into 4-6 small glasses and place it in the fridge for a few hours until set.

  6. Before serving, drop a teaspoon of Carwari Organic Yuzu Spread and sprinkle grated dark chocolates.


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