Three glasses filled with vegan chocolate mousse made with Navitas Organics Bittersweet Cacao Wafers, topped with coconut yogurt and shaved chocolate.

Vegan Chocolate Mousse Recipe

This creamy vegan chocolate mousse looks super fancy, but it’s so easy to make since it can be whipped up in less than 25 minutes. Top it with coconut yogurt and chocolate for an extra velvety treat that is sure to become your new go-to dessert!

INGREDIENTS

5 oz. Navitas Organics Bittersweet Cacao Wafers
16 oz. silken tofu
⅓ cup date syrup
¼ cup Navitas Organics Cacao Powder
2 tsp. vanilla extract
1 tsp. espresso powder
¼ tsp. kosher salt

DIRECTIONS

Place the cacao wafers in a microwave-safe bowl and heat in 30-second intervals, stirring after each round, until the chocolate is melted and silky smooth.
In a high-speed blender, add the tofu, date syrup, cacao powder, vanilla extract, espresso powder and salt. Blend on low, slowly ramping up the speed to medium until homogeneous and smooth, scraping down sides as needed.
Add in cooled chocolate and blend until smooth and creamy, scraping down sides as you go. Adjust salt as needed. Divide mousse into 4-5 ramekins or glasses and chill overnight in fridge.
When ready to serve, top mousse with coconut yogurt or vegan whipped cream and enjoy!

Makes 4 servings

 

Submitted by Yasmeen Ali | Munching with Mariyah
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Image of Vegan Chocolate Mousse Recipe

Vegan Chocolate Mousse Recipe

Yasmeen Ali | Munching with Mariyah

Servings

4

This creamy vegan chocolate mousse looks super fancy, but it’s so easy to make since it can be whipped up in less than 25 minutes. Top it with coconut yogurt and chocolate for an extra velvety treat that is sure to become your new go-to dessert!

Ingredients

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Directions

  1. Place the cacao wafers in a microwave-safe bowl and heat in 30-second intervals, stirring after each round, until the chocolate is melted and silky smooth.
  2. In a high-speed blender, add the tofu, date syrup, cacao powder, vanilla extract, espresso powder and salt. Blend on low, slowly ramping up the speed to medium until homogeneous and smooth, scraping down sides as needed.
  3. Add in cooled chocolate and blend until smooth and creamy, scraping down sides as you go. Adjust salt as needed. Divide mousse into 4-5 ramekins or glasses and chill overnight in fridge.
  4. When ready to serve, top mousse with coconut yogurt or vegan whipped cream and enjoy!
Servings: 4
Submitted by:

Yasmeen Ali | Munching with Mariyah