Vegan silken tofu chocolate mousse

Vegan silken tofu chocolate mousse with dark chocolate, maple syrup and sea salt flakes – creamy, simple and quick to make.

At a glance

• Serves 3
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 290 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 22 g

Ingredients

• 400 g silken tofu
• 150 g dark chocolate (sweetened with dates)
• 3 tbsp maple syrup
• 1 strawberry
• 1 pinch of sea salt flakes

Method

You’ll need: blender · chopping board · knife · sieve

1. Briefly drain the silken tofu. Wash the strawberry, pat it dry and set aside.
2. Carefully melt the dark chocolate over a bain-marie. Stir in the sea salt flakes and let the chocolate cool slightly.
3. Put the silken tofu and maple syrup in a blender and blend until smooth. Add the melted dark chocolate and blend everything until creamy.
4. Spoon the mixture into glasses or small bowls. For a firmer texture, leave in the fridge for at least 2 hours.
5. Before serving, chop the strawberry into small pieces or halve it. Sprinkle over a few more sea salt flakes if you like.
6. Serve well chilled and spoon up the mousse while it's still nice and velvety.

Good to know

This is the kind of dessert I love: little effort, full chocolate flavour, pleasantly creamy. Silken tofu makes the texture amazingly smooth without feeling heavy.

Swaps

Maple syrup → date paste (more fibre) | dark chocolate → chocolate with 100% cocoa (unsweetened, much more bitter) | strawberry → raspberries (more fibre) | silken tofu → unsweetened soya yoghurt if you like it looser (softer, but holds its shape less well)

Allergens

Contains soya; depending on the chocolate, it may also contain traces of milk, nuts or gluten. Fine for children in small portions, and no cause for concern during pregnancy as long as all ingredients are fresh and handled hygienically.

Dairy-free recipes