Submitted by Sarah M

Chocolate Mousse is my husband’s favorite. While I’ve made the dairy version for him in the past, I have since created a much healthier chocolate mousse that is vegan, since my 4-year old son is allergic to dairy and eggs. The avocado makes it rich, although you’d never guess there’s avocado in each chocolatey spoonful. The real magic in this recipe comes from aquafaba, that murky liquid from a can of chickpeas! Whipped long enough, it resembles whipped egg whites – stiff peaks and all! Folding the whipped aquafaba in with the other ingredients (and don’t worry, there is zero “beany” flavor – it’s just like using whipped egg whites) helps create a chocolate mousse with a very rich, silky texture. The fig caramel only seems to boost that dreamy chocolate flavor, while those little, bursting pops from the itty-bitty fig seeds make each bite truly memorable. This deceptively healthy chocolate mousse, which also happens to be gluten-free and grain-free, is one of our family favorites! I also love serving it for dessert if we have friends or family over, because it can be made a whole day in advance and stored in the fridge.