Looking for a decadent yet wholesome dessert? Meet vegan matcha mousse—a creamy, luxurious treat that's as good for your taste buds as it is for your soul. Whether you're a matcha lover or simply seeking a guilt-free dessert option, this recipe has you covered. Best of all, it’s dairy-free, egg-free, and packed with plant-based goodness.
Why Matcha?
Matcha isn’t just deliciously earthy and vibrant—it’s also loaded with antioxidants, giving your dessert a nutritional boost. Paired with vegan ingredients, this mousse becomes a dessert you can feel good about indulging in.
Let's make magic with a few simple ingredients and quick steps!
Ingredients (Serves 4)
Here’s what you’ll need to whip up this creamy indulgence:
- 1 ½ cups of full-fat coconut milk (refrigerated overnight for thickening)
- 2 teaspoons of ceremonial grade matcha powder
- 3 tablespoons of maple syrup (or sweeten to your taste)
- ½ teaspoon of vanilla extract
- ¼ cup of aquafaba (the liquid from a can of chickpeas, whipped for airy texture)
- 1 tablespoon of cornstarch or arrowroot powder (optional, for added thickness)
- Fresh berries or shaved dark chocolate (optional, for garnish)
Step-by-Step Instructions
1. Prepare the Coconut Cream
Refrigerate your coconut milk overnight to allow the cream to separate from the liquid. Scoop out only the solidified cream into a bowl and discard (or repurpose!) the liquid. Whisk the coconut cream until it becomes light and fluffy. This will form the base of your mousse.
2. Brew the Matcha
Sift the matcha powder into a small bowl to prevent clumping, then add 2-3 tablespoons of hot (not boiling) water. Whisk vigorously in a zigzag motion until the matcha fully dissolves and forms a smooth paste.
3. Sweeten and Flavor
To the whipped coconut cream, add the maple syrup, vanilla extract, and matcha paste. Fold gently until all the ingredients are combined and the mousse has a smooth, green color throughout. Taste and adjust sweetness if needed.
4. Whip Up the Aquafaba
Pour the aquafaba (the liquid from canned chickpeas) into a separate clean, dry bowl. Using an electric whisk, whip it until it forms stiff peaks—this may take about 5-7 minutes. The aquafaba will add a light, airy texture to your mousse.
5. Combine for Creamy Perfection
Gently fold the whipped aquafaba into the matcha-coconut mixture. Use a spatula and fold in a circular motion to keep as much air as possible without deflating the mixture.
6. Chill and Serve
Divide the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to set. The mousse will thicken and the flavors will deepen as it chills.
7. Garnish and Enjoy
Top with fresh berries, a sprinkle of shredded coconut, or a few shavings of vegan dark chocolate for that extra wow factor. Then dig in and enjoy!
Tips for the Perfect Vegan Matcha Mousse
- Coconut Milk Tip: Use quality full-fat coconut milk to achieve the best creamy consistency. Low-fat versions won’t work for this recipe.
- Matcha Quality: Opt for ceremonial grade matcha for a vibrant color and pure flavor. Culinary grade can work, but it may taste less smooth.
- Make Ahead: The mousse can be prepared a day ahead and stored in the refrigerator. Just add toppings right before serving.
Why You'll Love This Dessert
- Wholesome yet Decadent: All the indulgence of traditional mousse, without the dairy or guilt.
- Quick and Easy: No fancy equipment or cooking skills needed!
- Customizable: Adjust the sweetness, toppings, or even swap matcha for cocoa for a chocolate version.
Step up your dessert game with this vegan matcha mousse! It satisfies your sweet tooth, supports a plant-based lifestyle, and looks like it came straight from a fancy café. What more could you want in a dessert?
Happy whisking and enjoy every creamy matcha-filled bite! 🍵
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