Vegan Chocolate Mousse
This tofu vegan chocolate mousse is a rich, creamy dessert that’s incredibly easy to make in just 15 minutes with only a handful of simple ingredients. Dairy-free and decadent, it’s the perfect quick treat for chocolate lovers!
This is one vegan dessert recipe that I have made for literally hundreds of people in classes and for social functions and have never heard anything but great feedback. It’s simple and delicious and even can be turned into a chocolate tofu no-bake pie!
We have other amazing and easy vegan chocolate desserts on this website like our chocolate cashew cream that makes a fabulous pie topping or fruit dip and these party-ready vegan chocolate balls that will impress guests.
Reasons you will love this recipe
- Rich and Creamy Texture: This vegan tofu chocolate mousse delivers an indulgent, velvety texture that rivals traditional mousse, offering a satisfying dessert experience without any dairy.
- Simple and Quick to Make: With only 4 ingredients and a prep time of just 15 minutes, this tofu chocolate mousse is the perfect quick and easy dessert for when you’re short on time but craving something sweet.
- Vegan and Allergy-Friendly: Completely plant-based, this chocolate mousse is ideal for those following a vegan diet or with dairy allergies, ensuring everyone can enjoy a decadent treat without compromise.
Ingredients needed
Amazingly, it can be made in less than 15 minutes flat, with only 5 ingredients that you’re likely to already have on hand.
- Tofu- The main ingredient is tofu. My preference is to use firm refrigerator-type tofu, but you can also use shelf-stable firm tofu.
- Cocoa powder- This gives a deep chocolatey flavor.
- Sweetener- Agave or maple syrup adds the perfect sweetness.
- Vanilla- This extract gives a warm added flavor.
- Peanut butter- Optional, but recommended. Almond butter can also be used.
Things you need to know
Choosing the type of tofu can be important. For a thicker mousse-like or pie-filling texture, the refrigerated Chinese type tofu works best, and this is the one I prefer. For a pudding-like texture, choose the shelf-stable silken firm tofu. We have an article that discusses the different types of tofu and recipes to use them.
Amount of tofu- Refrigerated tofu typically comes in a 14-ounce block, while the shelf-stable version has recently been reduced from 12 ounces to 10.9 ounces. Either type will work in this recipe, but if you’re using the shelf-stable tofu, do not add the plant milk. It’s much softer, and adding extra liquid will make the texture more like pudding instead of thick and creamy.
Peanut butter– Including natural peanut butter is optional, but I think it adds a lot to the flavor and texture. If you decide to omit it, you’ll likely need to add an additional splash of plant milk to get the right consistency. PB2 powder can be used, but it will need to be reconstituted.
How to make vegan chocolate mousse
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: If you’re using refrigerated tofu (the kind packed in water), be sure to drain it well and press out the excess liquid. I use a tofu press, which makes this step super easy—and I absolutely love it! If you’re using shelf-stable boxed tofu, which is packed in very little water, you can skip the pressing step.
In my experience, firm refrigerated tofu works best for this recipe because it creates a thicker, more mousse-like texture. Shelf-stable firm tofu can also be used, but since it’s softer, you’ll need to omit the plant milk from the recipe to keep the consistency just right.
STEP #2: Add all of the ingredients to a blender or food processor and blend until completely smooth and creamy. If needed, pause occasionally to scrape down the sides to make sure everything is fully incorporated.
If your blender has a tamper—like my Vitamix 5200—it really helps keep the ingredients moving so you don’t have to stop to scrape down the sides.
STEP #3: Chill mixture in serving bowls for one hour. Then top with fresh berries and serve. Check out the video below of me demoing how to make this recipe. The homemade whipped cream topping is optional, but I highly recommend giving it a try.
This recipe is adapted from Dr. Neal Barnard’s book, The Cancer Survivors Guide.
*Originally published February 2015. Updated February 2026.
Frequently Asked Questions
If you want this to be thick like mousse, I suggest using firm tofu from the refrigerator section. Shelf-stable silken tofu can be used, but it will be more like pudding.
Refrigerated tofu typically comes in a 14-ounce block, while the shelf-stable version has recently been reduced from 12 ounces to 10.9 ounces. Either type will work in this recipe, but if you’re using the shelf-stable tofu, do not add the plant milk. It’s much softer, and adding extra liquid will make the texture more like pudding instead of thick and creamy.
We like my Homemade Vegan Whipped Cream on this pie, and sometimes we sprinkle dairy-Free chocolate chips over the top. Sometimes we top it with blueberries and strawberries as well.
If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
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Vegan Chocolate Mousse
Ingredients
- 1/4 cup cocoa powder
- 1/4 cup agave nectar maple syrup or date syrup
- 1 block tofu (14 oz refrigerated firm tofu, OR 11 oz silken shelf-stable) SEE TOFU OPTIONS with instructions below
- 1 teaspoon vanilla extract
- 2 tablespoons plant milk (if using refrigerated tofu)
- 1 tablespoon natural peanut butter optional
- fresh berries for topping (optional)
Instructions
- If you’re using refrigerated tofu (the kind packed in water), be sure to drain it well and press out the excess liquid. I use a tofu press, which makes this step super easy—and I absolutely love it! If you’re using shelf-stable boxed tofu, which is packed in very little water, you can skip the pressing step.In my experience, firm refrigerated tofu works best for this recipe because it creates a thicker, more mousse-like texture. Shelf-stable firm tofu can also be used, but since it’s softer, you’ll need to omit the plant milk from the recipe to keep the consistency just right.See my notes on tofu types and amounts below.
- Add all of the ingredients to a blender or food processor and blend until completely smooth and creamy. If needed, pause occasionally to scrape down the sides to make sure everything is fully incorporated.If your blender has a tamper—like my Vitamix 5200—it really helps keep the ingredients moving so you don’t have to stop to scrape down the sides.
- Chill mixture in serving bowls for one hour. Then top with fresh berries and homemade Whipped Cream (optional). Check out the video of me demoing how to make this recipe.
Video
Notes
Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I’m the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I’m passionate about sharing healthy recipes and tips to help others care well for their health and the bodies God has given us. I’m so glad you’re here! Read More…
I’ve been using a cookbook recipe for years and I have never liked it. I wanted to use cocoa powder instead of vegan chips, so searched and found your website. I used a 14oz brick of firm organic tofu and date syrup. To make up for using more firm ingredients and bulk, I added coconut milk – full fat. I also added organic Valencia peanut butter as Valencias are the only peanut that doesn’t get mold disease when they are growing them. Turned out super delicious. This is a keeper for me. Reminder to some people who are new to raw deserts…..use a really high quality baking cocoa. I use E. Guittard Dutch Process Cocoa, available on Amazon.
We loved this easy and healthy recipe…great way to satisfy a chocolate fix!
How long ahead of time can I make this for a dinner party, and do I have to cover each individual dessert cup with plastic film sitting directly on top of the mousse to not get a “skin” on the mousse? Thank you. I love your healthy low calorie recipes!!!
Hi Danielle- This can be made a couple of days in advance. I would keep it in the refrigerator either in an airtight container or covered. Hope your guests enjoy it!
After I poured the mousse into bowls I just had to roll up my sleeves so I could get to the bottom of the blender for every last drop :-). Finger-licking good. Thank you for this wonderful recipe.
Hi Nicoline- Ha! I have been known to roll up my sleeves and do the same thing. Glad that you liked it!
Could I make it without the peanut butter? This is for my kids at a preschool where I cook for 20 of them and I can’t use any nut butters. Will it still work?
Hi Melanie- Absolutely! I make mine without the peanut butter all the time. It still tastes great. Hope the kids love it!
This is so good! I have occasionally been making your chocolate mug cake recipe, but this is even better. Fantastic recipe.
This recipe is incredible! Thank you for sharing this, I’m very grateful for it.
Hi Kusum- I’m so glad you enjoyed it!
Hmmm. Food for thought. I grow a lot of chocolate mint and am always looking for new ways to use it. I get more greens in that way. I’ll skip the cocoa, use medjuul dates for sweetener and maybe a tad of leftover brew from my morning coffee instead of the vanilla. Sounds like a plan. Since I’ve started making more vegan cheese with tofu, whether or not it is really all that healthy. It’s one of those yellow light foods and it’s a bit higher on the calorie density than other foods. I’m going to do as you say and make half the tofu into my cream cheese and the other half into this. Thanks for the inspiration!
Absolutely divine! Incredibly delicious and easy!
Delish!!! Will make again
I’m making this today and it’s in the fridge! Saved one serving for the freezer to see what that tastes like 🙂
Any chance you tried it yet? I’m wondering how this freezes too.
Hi Meghan- I haven’t tried freezing it. I think for making popsicles it would probably be fine but getting it back to pudding or mousse consistency would be a problem, I am sure.
Can you use stevia as a sweetener, if so how much would I need to add?
Hi Lois- Yes, you could use Stevia. I haven’t used it before, so it’s hard to say how much. This recipe calls for 1/4 cup agave, so maybe start out with 1/8 cup Stevia? That’s just a guess, so you’ll need to play around with it a bit.
I have made this several times took couple times to get it right added small amount of cinnamon on top
I made this today, used maple syrup instead of agave, added some soy milk and it was delicious, so smooth and decadent – yummy.
EllieC- So glad that you liked it, and thanks so much for rating it and the great feedback!
I made this today and I substituted agave for honey, and I used a medium-firm tofu . It was so delicious, thank you for the delightful recipe.