Vegan Chocolate Mousse

This is my go to recipe when my family wants a chocolate dessert and they want it now. All of the ingredients are blended in the food processor for easy clean up. This chocolate mousse is light and creamy with a dark chocolate flavor. The mousse can be enjoyed warm or chilled, making it a wonderful dessert for winter and summer alike.

Full of protein, fiber, and healthy fats, this mousse can be enjoyed for dessert, breakfast, or a snack.

How to make Vegan Chocolate Mousse

Ingredients:

1 14oz. tofu, Silken or Firm

1-¼ cup Medjool dates, pitted

1 cup boiling water

1 medium Avocado, skin and pit removed

3 tsp vanilla

¾ cup almond milk

½ cocoa powder

Pinch of sea salt

Equipment needed:

Food processor

Small bowl

Small knife

Instructions:

Soften the Medjool dates in the boiling water, then drain. Alternatively, soak the dates in the almond milk and omit the boiling water from the recipe. Add to the bowl of a food processor

Remove the avocado pit and then scrape the flesh into the food processor. Drain the tofu and add it to the food processor. Add the remaining ingredients to the food processor. 

Blend ingredients together until a smooth mousse forms. This could take several minutes. Scrape down the sides of the bowl as necessary. The mousse is done when it is all smooth. If the mousse is too thick, add more amond milk one tablespoon at a time. 

Serve as is or with fresh berries, chocolate chips, or unsweetened coconut.