Vegan silken tofu chocolate mousse

Vegan silken tofu chocolate mousse with dark chocolate, maple syrup, vanilla and raspberries – creamy, with plant protein, and quick to prepare.

At a glance

• Serves 3
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 240 kcal per serving
• Protein: 12 g
• Fat: 16 g
• Carbs: 14 g

Ingredients

• 400 g silken tofu
• 100 g dark chocolate (sweetened with dates)
• 2 tbsp maple syrup
• 150 g raspberries
• 1 tsp vanilla extract
• 1 pinch of sea salt

Method

You’ll need: blender · chopping board · knife

1. Roughly chop the chocolate, melt it slowly in a heatproof bowl over a pan of simmering water and leave to cool briefly.
2. Put the silken tofu, maple syrup, vanilla extract and sea salt in a blender and blend until completely smooth.
3. Add the melted chocolate and blend again until the mousse is even.
4. Spoon the mousse into dessert glasses or small bowls and chill until firmer.
5. Top with the raspberries just before serving and enjoy the mousse well chilled.

Good to know

This mousse is simple, creamy and pleasantly chocolatey. Silken tofu makes the texture surprisingly smooth without feeling heavy.

Swaps

Maple syrup → date paste (also brings some fibre) | Dark chocolate → chocolate with 100% cocoa (unsweetened, much more bitter) | Raspberries → blueberries (different polyphenols) | Vanilla extract → vanilla seeds scraped from the pod (alcohol-free, more intense flavour)

Allergens

Contains soya; the chocolate often carries traces of milk or tree nuts. Fine for children in small portions, and in pregnancy usually no problem as long as all ingredients are fresh and handled with good kitchen hygiene.

Dairy-free recipes