Velvety Vegan Chocolate Tofu Mousse

tofu mousse by Jenn Fuss
Photo credit: Jenn Fuss

It was the “go to” snack for my children when they were young– and it remains to be a family favorite! Need I say more? And yes, this vegan dessert tastes as rich as velvety French mousse.

For chocolate lovers, consider using a good quality cocoa powder. Cocoa powder is made by removing the fat (cocoa butter) from bitter chocolate and powdering the remaining material. Using cocoa powder is a great way to get the benefits of cocoa flavonoids without the saturated fat calories from cocoa butter, found in chocolate. Flavonoids are a class of phytochemicals that may have a role in lowering blood pressure.

Layne’s Velvety Vegan Chocolate Tofu Mousse Recipe

Choose organic ingredients when available:

  • 1 banana, broken into chunks
  • 12 ounces firm tofu, silken preferred
  • 1/4 cup pure maple syrup
  • 2 tablespoons black strap molasses
  • 5 tablespoons unsweetened cocoa powder
  • 3 tablespoons organic soymilk
  • 1/4 teaspoon ground cinnamon

In a blender, combine all ingredients, cover and puree until smooth. Pour into individual ramekins and refrigerate for at least one hour before serving.

Serves 4.

Nutrition facts per serving (163 grams): 188 calories, 4.8 grams fat, 23 milligrams sodium, 33.4 grams carbohydrate, 3.9 grams dietary fiber, 9 grams protein, 22% daily value for calcium, 18% daily value for iron.

This recipe is adapted from my award winning lifestyle and cook book Beyond The Mediterranean Diet: European Secrets Of The Super-Healthy, by Layne Lieberman, MS, RD, CDN.