Chocolate Mousse


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Many recipes for plant-based chocolate mousse include melted chocolate chips for an overly sweet result that is high in refined sugars. Sweetened with dates and made with an unconventional mousse ingredient, this is the perfect dairy-free, vegan, guilt-free chocolate mousse recipe.


8 dried dates

2 (12.3-ounce) packages of Mori-Nu Silken Firm Organic Tofu (see note)

3 teaspoons vanilla extract

½ cup cacao powder

2 tablespoons tapioca flour

1 tablespoon triple sec (optional)

1 tablespoon crème de cacao (optional)


  1. Cover the dates with ½ cup of hot water and let sit for an hour or overnight.
  2. Steam the tofu over boiling water (use a steam rack as you would for vegetables) for 10 minutes. Let cool.
  3. Combine all ingredients in a food processor or blender and process until creamy.
  4. Pour into individual dessert cups and chill for several hours before serving.

Optional: Top with strawberries, raspberries, cacao nibs, whipped tofu cream or whipped coconut cream.

Note: The secret to making desserts or cream sauces using tofu is to cook the tofu first. This extracts any beany taste, and you’d never know that there is tofu in this recipe. Simply place blocks of tofu in a steam basket in a pan on the stove and steam them for about 10 minutes. This recipe also makes a fine chocolate mousse pie—just pour the mousse as prepared above into a prepared pie shell and chill. 


Recipe from The Mindful Vegan © 2017 by Lani Muelrath. All rights reserved.