¼cupvegan powdered sugarvegan means no bone char; this ingredient is optional if you use 70% cacao chocolate which in my opinion is sweet enough
makes a 1 cup shake
¼ can(15oz/425gms) white beans (use beans only)(navy beans, organic & precooked - I have used Eden and Whole Foods 365 brand)
½cupchocolate aquafaba mousse (recipe on this page)
1half small avocado
Make the Chocolate Aquafaba Mousse
Melt the dark chocolate either in a microwave or in a water bath. Allow it to cool while you whip up the aquafaba into peaks.
Drain off the liquid from a can of white navy beans.
Set the beans aside, and blend up the bean liquid, lemon juice, (and sugar if you are using it) with a handmixer for 5-7 minutes until white peaks of aquafaba form. Some people report it can take as long as 15 minutes with a handmixer, faster with a standmixer. Also, adding in the sugar AFTER you create peaks can ruin your texture, so I recommend starting with the sugar added if you plan to add sugar.
Once you have created stiff peaks, check to see that your melted chocolate has cooled to room temperature. Very important! Do not add warm chocolate to the peaks. Once cooled to room temperature, fold the melted chocolate gently into the bowl of aquafaba peaks.
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 ¼ cup servings as a dessert!
For now, however, I want you to refrigerate ½ cups of it, and save the remaining ½ 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, ¼ cup of the beans, avocado and cinnamon. Blend until smooth. Add more or less milk depending on how thick you want your shake. Top with nuts, chocolate and drink chilled!