Vegan Chocolate Mousse with Coconut Whipped Cream

Im so excited to share this vegan chocolate mousse recipe. Its made with a unusual secret ingredient, okay not secret! it’s TOFU. Thats right tofu is a perfect ingredient to achieve that mousse like texture. Also tofu is bland so it can go savory or sweet and can take on any flavor added to it.

The trick here is to drain the tofu really well. Other than that the recipe is pretty much straightforward. All you need is gather the ingredients and add it to a blender till the perfect texture is achieved. Thats it! one of the easiest dessert to make on a whim. If you have extra time and want something luxurious, coconut whipped cream is lovely vegan option and comes highly recommended. To make coconut whipped cream you need to start a day or two ahead. Simply place a can of full fat coconut milk in the fridge till its solid, about 1-2 days.

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Vegan Chocolate Mousse with Coconut Whipped Cream

INGREDIENTS

• 1 block 12 oz organic extra firm tofu, roughly crumbled I used House Foods Tofu
• 3-4 tablespoons maple syrup, add more if you prefer a bit sweeter
• 1 teaspoon vanilla extract
• 3 tablespoons smooth almond butter
• 2 heaped tablespoons cacao + a little extra for dusting
• pomegranate or any chopped fruit for garnish or grated chocolate
• pinch of salt
• 1 can full fat coconut milk, preferably organic, place the can in the fridge for a day or 2
• ½ teaspoon vanilla extract
• 1 tablespoon maple syrup

DIRECTION

1. Once your can of coconut milk is chilled solid. Open the can and scoop out the solid coconut cream, Save the liquid for another recipe or add to the base of your smoothie.
2. Blend the coconut milk in a small food processor. It will thicken like dairy whip. Add maple syrup and vanilla and pulse a few times so its all well incorporated. Transfer into clean jar and keep refrigerated.
3. In the same food processor, Add the crumbled tofu and process till smooth, it may take 2-3 minute. Add the remaining ingredients and run the processor till smooth and silky.
4. Spoon into 4 small dessert bowls equally. Top with whipped coconut cream, a light dusting of cacao and any seasonal fruit. Chill before serving.