Vegan silken tofu chocolate mousse with dates

Vegan silken tofu chocolate mousse with dates: a creamy dessert with silken tofu, dates, cocoa and coconut oil – simple, chocolatey and pleasantly mild.

At a glance

• Serves 4
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 140 kcal per serving
• Protein: 8 g
• Fat: 7 g
• Carbs: 12 g

Ingredients

• 400g silken tofu
• 50g dates
• 3 tbsp unsweetened cocoa powder
• 1 tbsp coconut oil
• 1 pinch of salt

Method

You’ll need: blender · sieve

1. Leave the silken tofu to drain well in a fine sieve, so the mousse turns out denser and creamier later.
2. Stone the dates and soak them briefly in hot water. That way they blend more finely and combine better with the cocoa.
3. Drain the dates and put them in a blender with the silken tofu, cocoa powder, coconut oil and salt.
4. Blend everything thoroughly until you have a completely smooth, silky cream. Scrape the mixture down from the sides if needed and blend again.
5. Chill the mousse so it firms up and the chocolate flavour rounds out.
6. Spoon the chocolate mousse into small glasses and serve well chilled.

Good to know

This mousse is quietly luxurious: cool, creamy, deeply chocolatey. It takes little effort and still feels like a proper dessert moment.

Swaps

Dates → plum butter made from fruit only (often a little milder, also contains fibre). Coconut oil → almond butter (more unsaturated fats, plus a little protein). Silken tofu → unsweetened soya yoghurt, well drained (still plant protein). Cocoa powder → raw cacao powder or highly defatted cocoa (similar flavour, a few more polyphenols depending on the type).

Allergens

Contains soya; children usually tolerate cocoa well, though it's quite intense, and during pregnancy the dessert is fine in normal amounts, as long as all the ingredients are fresh and handled cleanly.

Dairy-free recipes