Vegan Chocolate Mousse

This luxurious and rich dessert comes together in no time using some seriously chocolatey ingredients and is served with homemade raspberry compote on top.

– Good quality dairy-free dark chocolate – Espresso powder – Silken soft tofu – Soft Medjool dates – Pure maple syrup – Dutch process cocoa powder – Vanilla extract – Ground cinnamon (optional) – Fine sea salt

Ingredients

STEP 1

Melt the dark chocolate using a double boiler on the stove or in the microwave.

STEP 2

Whisk in the espresso powder once smooth, then set it aside to cool.

STEP 3

Add the rest of the mousse ingredients to a blender or food processor. Blend until the dates are pulverized and the cocoa is incorporated.

STEP 4

Next, pour in the melted, cooled chocolate. Blend again until smooth and creamy, scraping down the sides as you go.

STEP 5

Once the mousse is creamy and totally smooth, divide it between your small ramekins. Chill in the fridge for at least 1 hour.

SWIPE UP TO SEE FULL RECIPE

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