The ultimate vegan chocolate mousse

You won't believe this mousse is made with tofu! Using silken tofu combined with melted dark chocolate, cocoa powder, and maple syrup; it transforms into a decadent dessert that will wow even the biggest vegan skeptics.

Course Dessert, Snack, Sweets

Cuisine French, vegan

Prep Time 15

Cook Time 30

Total Time 1 45

Servings people

Calories 487kcal

Author Hannah Sunderani

Ingredients

Candied nuts

1/2 cup coconut sugar
1/2 cup water
pinch salt
1 cup coarsely chopped nuts (I used walnuts and almonds)

Chocolate Mousse

1 bar dark chocolate 70% or higher
1 tsp coconut oil
1 packet silken tofu (400g)
3 tbsp maple syrup
2 tbsp cocoa powder
1 tbsp dark rum (optional)
1/2 tsp vanilla extract
1/4 tsp sea salt

US Customary - Metric

Instructions

For the nuts

In a saucepan bring coconut sugar, water and salt to a simmer. Stir until sugar is dissolved. Add chopped nuts and stir to combine. Simmer nuts stirring occasionally until nuts have softened and look slightly translucent, and liquid has reduced significantly (approx. 20 mins).
Preheat oven to 300F/150C. Line baking tray with parchment paper and pour nut mixture overtop in an even layer. Bake until golden (approx. 10-15 minutes). Let cool completely, then break into small pieces.

For the mousse:

Add 2 inches water to a small saucepan and bring to simmer. Place a heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the simmering water. Add dark chocolate and coconut oil and stir gently until melted and combined.
In a food processor (or blender) add silken tofu, melted chocolate, maple syrup, cocoa powder, rum, vanilla, and sea salt. Blend until completely smooth and combined. Chill in fridge for at least 1 hour.

Notes

Both chocolate mousse and candied nuts will keep for one week. Keep mousse in fridge, covered well. Store candied nuts in a jar and keep at room temperature.

Nutrition information is a rough estimate.

Nutrition