This easy and delicious chocolate mousse is gluten free and vegan with less sugar and some added protein coming from the tofu. It keeps for days and tastes amazing!
I am always looking to find desserts that taste fabulous, don’t require a lot of work or precision and are both gluten free and dairy free. The added benefit of this little gem is that you can make it days ahead. It also tastes decadent but doesn’t weigh you down or load you up with sugar!
What You’ll Need:
- dark chocolate 70%
- coconut oil
- silken/soft tofu
- maple syrup
- pure vanilla extract
- oat milk
- sea salt
- raspberries
- whipped cream (optional)
Making the Recipe:
You’ll start by breaking up the chocolate bars into smaller pieces and placing them in a glass bowl. Add the coconut oil to the chocolate pieces and microwave in 30 second increments, stirring it each time. Let the chocolate cool for about 5 minutes.
Next, press the moisture out of the soft tofu with some paper towels. Break it into pieces and place it in a high-speed blender.
Add the melted chocolate to the tofu, along with the maple syrup, milk, vanilla and sea salt. Blend until creamy. I recommend that you taste the flavor and adjust it as needed.
Transfer the chocolate mousse to individual serving bowls and top with fresh raspberries before serving.
Add a little whipped cream, shaved chocolate or chopped nuts if you like too!
Chocolate Tofu Mousse with Raspberries
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4-6 servings 1x
- Category: dessert
- Method: blender
- Diet: Gluten Free
Description
This easy and delicious chocolate mousse is gluten free and vegan with less sugar and some added protein coming from the tofu. It keeps for days and tastes amazing!
Ingredients
- 1 bar 70% dark chocolate
- 1 bar 70% dark chocolate with sea salt
- 1 tsp. coconut oil
- 14 oz. silken/soft tofu
- 6 Tbsp. maple syrup
- 1 tsp. pure vanilla extract
- 1/4 cup full fat oat milk
- 1/8 tsp. sea salt
- 1 square 70% dark chocolate, shaved
- fresh raspberries, for topping the mousse
- 1/4 cup chopped hazelnuts (optional)
- coconut whipped cream (optional)
Instructions
- Break up the chocolate bars into smaller pieces and place them in a glass bowl. Add the tsp. of coconut oil and microwave in 30 second increments (stirring each time) until the chocolate is melted. Let it cool for 5 minutes or so.
- Meanwhile, press some of the moisture out of the tofu with a paper towel and place it in a high-speed blender. Add the melted chocolate, maple syrup, milk, vanilla and sea salt to the blender.
- Blend until creamy. Taste and adjust the flavor to your liking (e.g. a little more sweet, salt or milk).
- Shave the dark chocolate on a micro plane or the fine grate side of a cheese grater on top of the mousse and top with fresh berries.
Notes
- Substitute mini chocolate chips for shaved chocolate.
- You can use all sea salt dark chocolate or just dark chocolate and adjust the amount of added salt, if you prefer.
- Use dairy free chocolate, if dairy free or vegan.
- Feel free to top the mouse with a little dairy free whipped cream or some chopped hazelnuts.