Did you know you can make aquafaba from white navy bean liquid as well as that from chickpeas?
And my experience was it was easier to get the liquid from navy beans whipped up, although everyone knows whipping aquafaba peaks is quite unpredictable.
Well, once I had lovely peaks, I wondered what to do with them.
I hadn’t yet had breakfast, so I was a bit hungry and we all know hunger drives creativity (does it really?).
It was my day off from work, so I had some time. Then, with the can of white beans sitting expectantly on the table, it came to me.
I would first make a chocolate aquafaba mousse and then use that as a base for the most decadent, velvety protein shake or smoothie I have ever had!
The beauty of this is that the mousse can be eaten on its own as a dessert later on, or saved and used for other recipes. With this recipe, you’ll end up with about 1 1/2 spare cups of mousse that you can keep refrigerated for 3 days (haha, good luck keeping that much fresh chocolate mousse around for three whole days.) What a cheering thought!
So, here’s the plan. You with me?
Once the mousse is made — stay with me — we can quickly put together the shake, and it is so full of nutrition, you’ll be singing and dancing all around your house. Specifically, it has chocolate, full of mood-boosting magnesium and antioxidants; white beans, rich in protein, fiber, folate, iron, magnesium; avocado, a hugely nutrient dense food with heart-healthy fats; and aquafaba, which surprisingly is fun to eat but not really considered full of nutrition, just a sprinkling of antioxidants and b vitamins. The beauty with adding aquafaba to a shake, however, the dreamy texture it imparts – it’s like drinking a cloud! I will be putting together a more in depth post about chocolate aquafaba and perhaps a video, so stay tuned!
Meanwhile, let’s get to this most delicious and quite healthy breakfast shake!
Chocolate Aquafaba Protein Shake (White Beans + Avocado)
makes about 2 cups chocolate aquafaba mousse
- 1/4 can white navy beans 150z/425gms
- the liquid within the can of beans
- 1 bag bittersweet chocolate 6 oz/160gms(I used this brand)
makes a 1 cup shake
- 1/2 cup chocolate aquafaba mousse
- 1 half small avocado
- 1/2 cup almond milk
- 2 tbsp cinnamon
Make the Chocolate Aquafaba Mousse
- Drain off the liquid from a can of white navy beans. Set the beans aside, and blend up the liquid with a handmixer for 5-7 minutes until white peaks of aquafaba form.
- Melt the dark chocolate either in a microwave or in a water bath. When the chocolate is melted, blend it in a high speed blender with the melted chocolate. The mixture will be stiff and pasty.
- Add this chocolatey mixture to the bowl of aquafaba peaks and stir up with a spoon until completely blended. Spoon into your container that you plan on storing it in - this is your chocolate aquafaba mousse! It's delicious on its own - you can add cinnamon or top with cacao nibs and serve in 1/4 cup servings as a dessert!
- For now, however, I want you to refrigerate 1 1/2 cups of it, and save the remaining 1/2 cup for the recipe of the day, the protein shake.
Make the Dark Fudge White Bean Aquafaba Protein Shake
In a high speed blender, add the aquafaba mousse, milk, 1/4 cup of the beans, avocado and cinnamon. Blend until smooth. Add more or less milk depending on how thick you want your shake. Also I used a 70% cacao chocolate and did not add sweetener, so you may want to add to your shake a few tablespoons of your favorite liquid sweetener such as maple syrup. Top with nuts, chocolate and drink chilled!