Vegan Chocolate Mousse

Preparation

1. Chop the chocolate, add coconut oil and salt and melt gently in a saucepan.
2. Open a can of chickpeas and drain.
3. Add chickpea water, salt, 1 tablespoon sugar, and vanilla to a clean bowl and beat with hand mixer.
4. Whip aquafaba on high speed for at least 7 to 8 minutes until fluffy and stiff.
5. Depending on your taste, add more sugar or omit it altogether.
6. Allow melted chocolate to cool and gently mix into aquafaba.
7. Pour the mousse into a glass, and put in the refrigerator for 3 to 4 hours. And garnish with raspberries and a few mint leaves.