Sometimes, I just need a little chocolate, and this dairy-free silken tofu chocolate mousse fills the spot without me having to wear it on my hips.
Decadent vegan dessert in minutes
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It is an easy vegan pudding dessert recipe that is just as decadent as some of the fancier varieties, and the only equipment you need is a blender.
Amazingly, it can be made in less than 15 minutes flat, with only 4 ingredients that you’re likely to already have on-hand–silken tofu, cocoa powder, agave or other sweetener, and vanilla extract. With so few ingredients, it’s amazing that it taste so unbelievably creamy and sweet!
Chocolate vegan mousse ingredients
Making this dessert low-fat
That is why, I decided to Terri Tweak it to be lower in fat. To do that, I substituted the chocolate chips with agave and cocoa. Believe it or not, no taste was sacrificed! It took a little tweaking to get the consistency right afterwards, but it’s finally spot-on!
We top our vegan chocolate mousse with fresh strawberries or blueberries. Even peaches or raspberries would be terrific.
This is such great vegan chocolate mousse recipe that I decided to make a No-Bake Chocolate Pie out of it by adjusting the ingredients just a little bit to make it suitable for a thicker pie filling. From the reviews it is getting, I can safely assume that I’m not the only chocolate pie lover.
Protein in Tofu
Unlike most plant-based foods, soy is considered a complete protein, possessing all the essential amino acids. Tofu is thus a good protein source, due both to the amount and nature of the protein it contains.
The protein content is higher in firm types of tofu than in softer types. According to the Illinois Center for Soy Foods (ICSF), a 3-oz. piece of firm tofu has about 13 g of protein, compared with about 4 g in soft tofu. The Vegetarian Resource Group (VRG) puts the content of 4 to 5 oz. of tofu at 11 g.–LiveStrong
Benefits of Soy
Some people are not too sure about tofu, because it contains phytoestrogens. Turns out, phytoestrogens are very health promoting and are not at all like our body’s natural estrogen that can cause harm and lead to disease.
This makes so much sense, because the countries that consume the most soy, such as Japan and China, have the lowest rates of cancer and chronic disease. The short video below will explain the benefits of soy.
I made this for my Dad’s surprise 85th birthday party after meeting Terri at a conference. (We had a multi mini-pie station as well as the catered cake.)
My family and friends think everything vegan is a joke, but the joke was on them that this pie was the first to go, and they were shocked that I had made it.“–Louisa C
I love being able to say ‘YES’ to the chocolaty flavor with absolutely no guilt!
Other Great Plant-Based Desserts
Plant-Based Vegan Starter Kits $27
- 1/4 cup cocoa powder
- 1/4 cup agave
- 1 package silken firm tofu
- 1 tsp vanilla extract
- 1 Tbsp peanut butter or PB2 (optional)
- Fresh berries, for topping (optional)
- Open container, drain excess water, and place on paper towels for at least 15 minutes to remove excess liquid.
- Add all ingredients to blender or food processor. Blend until completely smooth, pausing to scrape down the sides, if necessary.
- Chill mixture in serving bowls for one hour. Then top with fresh berries and serve.
- This can also be made into a Chocolate Mousse Pie. Pour into pie crust (I love graham cracker crust), and chill in the refrigerator or freezer. Top with berries. See link to pie recipe and pie crust recipe link below.
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Amount Per Serving: Calories: 137 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 0mg Sodium: 38mg Carbohydrates: 20g Fiber: 3g Sugar: 13g Protein: 6g