In a small pot, combine the aquafaba and the tea bags. Simmer over medium-low heat for five minutes to allow the tea to steep.

In a microwave-safe bowl, combine the coconut oil and the chocolate chips. Microwave in 30-second intervals, stirring after each, until fully melted and combined (it should take two to three minutes total).

Remove the aquafaba mixture from the heat and discard the tea bags. Transfer the mixture to a stand mixer (or to a medium bowl and use a hand mixer), and whip the aquafaba until it doubles in volume – it should be foamy and form peaks.

Gently fold the melted chocolate into the whipped aquafaba until incorporated, being careful not to overmix. Spoon the mousse into four ramekins and refrigerate for at least two hours to set before serving. The mousse will keep, covered, in the refrigerator for up to three days.