I usually have iced coffee as an afternoon treat, but lately I've been craving a mocha. With this recipe, I'm able to have a mocha that is reasonably healthy. Unsweetened cocoa powder is nice because you can adjust the sweetness and thickness easily. The aquafaba whipped cream is great since it doesn't use dairy and doesn't require much sugar, since the aquafaba is pretty mild tasting.
For this entire recipe, I used 1/2 TB Dark Chocolate Sauce, 1 TB coconut creamer (from Trader Joe's), about 1/2 cup Aquafaba Whipped Cream and about 12 oz of chilled coffee. This adds up to about 1 WW point.
Dark Chocolate Sauce
This entire recipe makes about 4 TB and is 8 WW points. You could substitute some of the sugar for a sugar alternative, such as stevia, to help lower the points, if you like.
Ingredients
½ C unsweetened cocoa powder
¼ C water
½ tsp vanilla extract
2 TB powdered sugar
1. Combine all ingredients in a bowl and whisk until smooth. Gently warming may help prevent lumps, but avoid simmering or boiling.
Aquafaba Whipped Cream
This entire recipe makes about 8 cups and is 5 points total. I would definitely start with 1 can of aquafaba, since it would make more than enough for one person. I liked the sweetness with 3 TB of sugar, but you may add more if you like it sweeter. You would have eat quite a bit of this to actually total one point. Also, the foam will start to collapse within a few minutes or if you keep it in the fridge. This is better made as it is needed, however, it can be rewhipped by simply whisking again.
Ingredients
2 cans 15 oz garbanzo beans, liquid only (aquafaba)
3 TB powdered sugar
1. Pour the aquafaba into the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until stiff peaks form.
2. Add the powdered sugar and quickly whisk again until the sugar is completely incorporated. Adjust the sugar to your liking.