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Home » Avocado Tofu Chocolate Mousse

Avocado Tofu Chocolate Mousse

March 9, 2018 By Diane Smith 16 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
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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.

Tofu Chocolate Mousse

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.

Tofu Chocolate Mousse

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.

glass bowl of avacado tofu chocolate mouse topped with fresh raspberries

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!

Tofu Chocolate Mousse
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4.09 from 24 votes
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Tasty Tofu Avocado Chocolate Mousse

What's not to love about a healthy dessert made with plant-based vegan goodness like this tasty tofu avocado 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.
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 6 people

Equipment

  • Measuring Cups and Spoons
  • Food Processor

Ingredients

  • 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
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Instructions

  • 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.

Notes

non-alcoholic vanilla extract preferred

Nutrition

Nutrition Facts
Tasty Tofu Avocado Chocolate Mousse
Amount per Serving
Calories
116
% Daily Value*
Fat
 
6.1
g
9
%
Saturated Fat
 
1.1
g
7
%
Sodium
 
27.9
mg
1
%
Potassium
 
257
mg
7
%
Carbohydrates
 
15.8
g
5
%
Fiber
 
4.4
g
18
%
Sugar
 
8.8
g
10
%
Protein
 
3.3
g
7
%
Vitamin A
 
100
IU
2
%
Vitamin C
 
6.6
mg
8
%
Calcium
 
40
mg
4
%
Iron
 
1.1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
The nutrition information is a rough estimate. Values will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it’s recommended that you calculate your own with the actual amount and type of ingredient used.
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Reader Interactions

Comments

  1. Ludmilla

    March 11, 2018 at 7:22 pm

    Totally making it. Thank you!

    Reply
    • Diane Smith

      March 11, 2018 at 8:55 pm

      Thanks! It’s great for a chocolate craving.

      Reply
  2. annette lange

    August 31, 2018 at 3:39 pm

    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!

    Reply
    • Diane Smith

      August 31, 2018 at 5:15 pm

      You’re so sweet to say so, Annette. Thanks! I’m glad you enjoyed it. It should be delicious with any non-dairy milk. 😉

      Reply
  3. Ange

    April 14, 2019 at 2:40 am

    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?

    Reply
    • Diane Smith

      April 14, 2019 at 1:57 pm

      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.

      Reply
  4. Carlee

    June 17, 2019 at 6:18 pm

    I tried adding a little coconut extract and sea salt to this as well and it was delicious!

    Reply
    • Diane Smith

      June 17, 2019 at 6:59 pm

      Great tip! So it gives it a little coconutty flavor… Yum!

      Reply
  5. Sherece

    June 26, 2019 at 4:59 pm

    Should the tofu be pressed beforehand?

    Reply
    • Diane Smith

      June 26, 2019 at 5:12 pm

      You do not need to press it. The extra firm tofu helps.

      Reply
  6. Dell

    July 16, 2021 at 9:51 pm

    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!

    Reply
    • Diane Smith

      July 17, 2021 at 10:45 am

      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.

      Reply
  7. Marianne

    September 20, 2022 at 9:09 am

    5 stars
    I substituted soft (silken) tofu but did not add any milk, as well as used date syrup instead of maple. Excellent results! Thank you!

    Reply
    • Diane Smith

      September 20, 2022 at 5:06 pm

      I like the idea of substituting date syrup. Thanks for the feedback and I’m glad you enjoyed the recipe. 🙂

      Reply
  8. Sassy

    December 2, 2022 at 9:48 pm

    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.

    Reply
    • Diane Smith

      December 3, 2022 at 11:54 am

      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.

      Reply
4.09 from 24 votes (23 ratings without comment)

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glass bowl of avacado tofu chocolate mouse topped with fresh raspberries

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