Healthy Chocolate Banoffee Mousse

Healthy Chocolate Banoffee Mousse


A few weeks ago I threw together a bunch of ingredients and a rather delicious dessert. The only hitch was that I hadn’t written down quantities… By popular demand (the hungry fam) I made it again the following week and religiously noted down quantities. The week after that I made it a third time and tweaked a few things; now I think it’s spot on so I’m sharing it here with you!


  • 2 x tins of cannellini beans
  • The aquafaba from the tins of beans (if you have happen to have used another tin of beans for something else, you can use some of the water from that tin too)
  • Thick part from 2 tins of coconut cream
  • vanilla extract or powder to taste
  • 3 medium-large bananas sliced into thickish slices
  • 5 tablespoons cocoa/cacao powder
  • 6-7 tablespoons coconut palm sugar
  • ¼ - ½ cup plant milk
  • 5 tablespoons smooth natural peanut butter

To decorate

  • Raspberries
  • Cacao nibs
  • Edible petals
  • Dark chocolate chips – I use Real Food Source 67% chocolate chips sweetened with coconut palm sugar)

What to do

  1. Whisk the aquafaba (water from the tinned beans) until thick and white like egg whites. This will take around 5 minutes with an electric whisk
  2. Blend together the beans, coconut cream, vanilla, cacao powder, coconut palm sugar and plant milk (start with less and you can always add a little more). Keep blending on high until completely smooth and creamy
  3. Whisk in the water from the tinned beans that has already been whisked to a thick, white foam (like egg whites). You should now have a fluffy, thick, creamy chocolate mousse.
  4. Place a layer of thick banana slices at the base of a 20cm square dish, or in the bottom of wine glasses if you want to make individual desserts.
  5. Drizzle the peanut butter over the banana.
  6. Pour the mousse over the top (it will still be a little liquid) and give the square dish a few bashes to make any bubbles come up to the surface (don’t do that with the wine glasses as I once did… you’ll break the stems! Doh!).  
  7. Pop into the fridge for a couple of hours and then decorate the top and leave overnight in the fridge to fully set. It will last around 5 days … in theory. In practice it will be eaten up very quickly!




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