Velvety Vegan Chocolate Mousse (5 ingredients!)
This easy vegan chocolate mousse is SO velvety and SO decadent tasting that you will never believe it’s made with tofu! It’s totally dairy free, with the perfect light yet creamy texture. Best of all, it comes together in less than 15 minutes of hands on time.
Equipment
- High Speed Blender or food processor
Ingredients
- 14 ounce silken tofu drained
- ¼ cup almond butter or sunflower seed butter
- ¼ cup maple syrup
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 1 cup dark chocolate at least 70% cocoa, chips or chopped bar
Optional toppings
- cocoa powder
- chopped fruit of any kind
Cherry Compote (optional but yummy!)
- 2 cups pitted cherries fresh or frozen
- 3 tablespoons water divided
- 1 teaspoon cornstarch
Instructions
- Place tofu, almond butter, maple syrup, vanilla and salt in blender and blend on high for one minute until it is super smooth.
- Fill a small pot with 1 inch (2.5 cm) of water. Fit a heatproof bowl over the pot to make a double boiler. Place chocolate in the bowl. Heat over medium heat, stirring occasionally, until chocolate is fully melted and smooth.
- Scrape chocolate into blender and blend again on medium-high for 30-45 seconds until fully blended.
- Pour into 4 x 1 cup (250 mL) mason jars or 6 x ½ cup (125 mL) mason jars. Fasten lids and place in the fridge to chill for about 4 hours.
- Serve on its own, or with a sprinkle of cocoa powder, some chopped fruit, or a quick cherry compote.
Optional cherry compote
- Mix the cornstarch with 1 tablespoon water in a small cup. Pour the water out of the pot you were using, and add cherries and 2 tablespoons of water. Place back on medium heat and let cook, mashing cherries a bit with your spatula until juices start getting released from cherries, about 5 minutes. Turn off heat and pour in cornstarch slurry, stirring constantly. The juices will start to thicken almost immediately. Remove from heat and set aside until ready to use...will keep well for a day or two in the fridge.