Did you know that you can make a luscious dairy and egg free dessert with an ingredient people throw away every day? This secret ingredient discovered by vegan bakers is getting lots of buzz on recipe blogs. The trick: save the water drained from your next can of chickpeas! That liquid, called “aqua faba” or “bean water” whips up fluffy as egg whites and can be used as an egg white replacer in dessert recipes! You have to see it to believe it.

My favorite way to use it to make the fluffiest chocolate mousse. When I transitioned to a plant based diet 7 years ago, mousse was the dessert I missed most, but I did not miss the way the excessive cream, butter, refined sugar and eggs made me feel. This version is just as luscious, but actually leaves you feeling good!

Recipe basics: Drain a can of chickpeas and reserve the beans for another use. Whip the leftover liquid in mixer until fluffy white and stiff peaks form. Meanwhile, blend together melted chocolate, avocado, pure maple syrup, vanilla and a pinch of salt until smooth. Transfer to a bowl and gently fold in the whipped aqua faba. Transfer mousse to containers, cover and chill overnight. Top with yogurt or whipped coconut cream and serve chilled. Great for kids, people with food allergies, or people avoiding dairy.

*Tip: important to make sure your syrup says “pure maple syrup”. If it is labelled “pancake syrup” or doesn’t say “pure” it may primarily contain high fructose corn syrup or other synthetic sweeteners.

*Tip: If you need the beans for something and you don’ t have time to make this, you can freeze the aqua faba and defrost when you are ready to use it.

The benefits: no cholesterol, vegan, protein, allergy-friendly. The benefits of avocado: healthy fat that carries along with it lots of beneficial vitamins and minerals, keeps you satisfied!