What’s not to love about a healthy dessert made with plant-based vegan goodness like this tasty avocado tofu chocolate mousse?
It’s great for a snack, or it’s elegant for dinner guests and so easy to put together. You’ll be out of the kitchen in a flash.
Low-fat and sugar desserts are sometimes hard to find, but this chocolate mousse is a classic that’s often made with just tofu but I’ve added one avocado to mix it up and add a little good fat.
Chocolate is a healthy addition to your diet unless you’re sensitive to caffeine. I like to use cacao instead of cocoa.
The difference is that cacao is not roasted and therefore retains more of its enzymes and has more antioxidants. You can, however, use cocoa if you prefer.
These healthy plant-based snacks are not to be missed:
- Spicy Molasses Bars
- Chocolate Chip Chickpea Cookies
- Cherry Vanilla Swirl Cake Bites
- Blueberry Lemon Bars
- Banana Bread with Maple Glaze
And you may have heard that chocolate is, for the most part, good for you, although it does contain some caffeine, so if you’re sensitive you may not want to have any late at night. It usually contains sugar and fat so eat sparingly.
It really is dark chocolate that has the most antioxidants containing “up to 2-3 times more flavanol-rich cocoa solids than milk chocolate,” according to the Harvard School of Public Health.
Tops with some delightful raspberries or strawberries for beautiful color and a pop of flavor.
I’d love to hear your feedback in the comments below for this Tasty Tofu Avocado Chocolate Mousse Recipe! If you have a photo, post it on my Instagram page, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!
Tasty Tofu Avocado Chocolate Mousse
- Measuring Cups and Spoons
- 1 12-14 oz block extra firm organic tofu regular or Silken (no need to press)
- 3/4 cup unsweetened almond milk or MALK brand
- 1 avocado peeled and seed removed
- 1/2 tsp vanilla extract non-alcoholic preferred
- 1/3 cup cocoa powder or cacao powder
- 1/4 cup maple syrup or 2+ tsp stevia depending on how sweet you like it
- 1/2 cup fresh raspberries
- Crumble the tofu into a blender or food processor and add the milk, avocado, vanilla, cocoa and maple syrup
- Blend on high until the mousse is smooth.
- Pour into small containers, top with a couple of raspberries for each serving and let rest in the refrigerator for an hour or so to cool and blend the flavors.
Totally making it. Thank you!
Thanks! It’s great for a chocolate craving.
This is awesome!! I am going to try it with chocolate almond milk as my daughter thought the powdered cocoa didn’t blend very well so seeing if this will take away the “dirty” taste she was complaining about! Just between you and me all my vegan friends loved it!!! Thankful for wonderful people sharing healthy recipes to make our lives alittle bit better!
You’re so sweet to say so, Annette. Thanks! I’m glad you enjoyed it. It should be delicious with any non-dairy milk. 😉
We tried this recipe, the texture was so smooth, but the sweetness was over run by the cocoa powder. It made it have a dirty after taste. Is there any other ways we can get a chocolate flavour without using cocoa powder?
Hi, I would suggest decreasing the amount of cocoa powder in the recipe to see if that helps. You can use cacao powder but I’m pretty sure that won’t fix what you’ve described. I know carob is often used as a substitute for chocolate, but otherwise, I don’t know of another substitute.
I tried adding a little coconut extract and sea salt to this as well and it was delicious!
Great tip! So it gives it a little coconutty flavor… Yum!
Should the tofu be pressed beforehand?
You do not need to press it. The extra firm tofu helps.
How long will this keep? It’s so good, I’d like to make it the night before so I can midnight snack.. and have it for breakfast, too!
I’m so glad you enjoyed the recipe. Great for dessert AND breakfast! Good idea. I’d say it probably lasts 3-5 days which is what’s suggested for Silken tofu.
I substituted soft (silken) tofu but did not add any milk, as well as used date syrup instead of maple. Excellent results! Thank you!
I like the idea of substituting date syrup. Thanks for the feedback and I’m glad you enjoyed the recipe. 🙂
Hi, I know this question may sound quite silly, but could you give a general guide for the weight of the avocado flesh you used, please? I always buy my avocados in bulk when in season, then chop them up and freeze them in chunks as well as pureeing some and freezing. If I buy fresh ones to use right away, they are quite tiny where I am and I think you may be using larger sizes that I often cannot get.
Thanks for any help you can provide. I am so excited to try this recipe, it looks delicious.
Ps, having read the reviews, I wonder, instead of using caco or cocoa powder in this, would some high quality vegan dark chocolate, just barely melted work instead to get rid of the dirty taste or texture that a few mentioned? Maybe add it after blending everything else while the blender is going so it does not become “bitty”? Just a thought. Thanks again.
Hi Sassy, your question totally makes sense! I would use a medium-sized avocado which is about 1 cup. I’ll have to test it to make sure but that seems about right to me. As for the chocolate flavor, you could try vegan dark chocolate, but it would have some added sugar and fat. I’m not sure how much to use for a chocolate bar… You could also reduce the amount of cocoa/cacao and taste before adding more. From what I’ve read, that does help reduce the “dirt” flavor that can be associated with some cacao powders. It also depends on the brand being used, apparently. You might have more luck with cocoa for a true chocolate flavor.