This rich and indulgent Vegan Chocolate Mousse is secretly packed with protein and satisfies any sweet tooth. Make this plant-based treat for a high-protein dessert everyone will love! If you love dessert, try Vegan Chocolate Protein Pudding or Chickpea Peanut Butter Ice Cream next! For more chocolate treats, make Healthy Twix Bars or Vegan Chocolate Mug Cake!
Why I Love This Recipe
- Healthy Indulgence: Who says you can’t eat healthy and enjoy dessert every once and awhile?! This Vegan Chocolate Mousse will satisfy your chocolate craving and keep you on track.
- High Protein: Protein packed desserts are my favorite. They’re satiating and blood sugar balancing.
- Plant Based: This Vegan Chocolate Mousse is fully dairy and egg-free making it plant-based and super healthy.
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Notes on Ingredients
- Tofu: Use organic silken tofu for the ideal creamy texture.
- Milk: I used Milkadamia’s Macadamia Milk but any non-dairy milk is fine.
- Maple Syrup: Any liquid sweetener works so you can substitute honey, agave, or date syrup.
- Chocolate Chips: Use a no sugar added or refined sugar free chocolate to keep the sugar minimal in this recipe. I like to use vegan date sweetened dark chocolate chips.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make Vegan Chocolate Mousse?
- In a food processor, blend silken tofu, milk, vanilla and maple syrup until smooth. Then add the cocoa and blend again.
- Melt dark chocolate in the microwave at 30 second increments, stirring in-between, until completely melted. Pour into the food processor and blend until smooth.
- Pour into three ramekins or small containers and let them chill and set in the fridge for at least 2 hours.
- Serve and enjoy chilled!
- Step 1: First, blend tofu, milk, maple syrup, and cacao powder in a food processor until smooth.
- Step 2: Then, add the melted chocolate and blend until combined.
- Step 3: Pour mousse into 3 ramekins or container(s) of choice.
- Step 4: Finally, chill for at least two hours, allowing it to thicken, before serving. Enjoy!
Commonly Asked Questions
One serving (one ramekin dish), ⅓ of the recipe, has 5-8 grams of protein depending on what type of milk and brand of tofu you use.
Yes, silken tofu makes this mousse super creamy and smooth. Firm tofu will affect the texture. If you don’t have tofu, make Chocolate Protein Pudding instead!
Use small, ceramic ramekins with a lid for this recipe. You can also add it all to one large container or small tupperware that you have on hand.
I love macadamia nut milk! It’s creamy, nutty, smooth and delicious. I use the unsweetened one from Milkadamia and I am excited to have teamed up with them on this recipe! Their nut milks are made from raw macadamia nuts that are sustainably farmed. If you want to read more about their regenerative farming practices, head to Milkadamia’s website to learn all about it! Milkadamia’s products are all non-GMO, soy-free, gluten-free, dairy-free and vegan. Use the Milkadamia Store Locator to find their milk near you.
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“You will be shocked at how creamy tofu chocolate mousse is!! You would never guess there’s tofu in it, but it makes for such a healthy dessert. So good!”
– Jordan
Extra Helpful Tips
- Use silken tofu! You need silken tofu for the right texture. This is sold at most grocery stores with the rest of the tofu. So don’t worry! It’s not hard to find.
- You can use cocoa or cacao powder–either one will work!
- Don’t have macadamia nut milk? That’s okay–use any other unsweetened plant milk!
- Chill in the fridge for at least a few hours before serving. This needs to set in the fridge after you make it.
If you tried this Vegan Chocolate Mousse or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Vegan Chocolate Mousse (high protein!)
Equipment
- 3 ramekins
Ingredients
- 1 package silken tofu 12 oz
- 2 tablespoon macadamia milk I use Milkadamia unsweetened
- 3 tablespoon maple syrup more if you want it sweeter
- 1 teaspoon vanilla extract
- ½ cup dark chocolate chips melted
- 3 tablespoon cocoa powder
Instructions
- In a food processor, blend silken tofu, milk, vanilla and maple syrup until smooth. Then add the cocoa and blend again.
- Melt dark chocolate in the microwave at 30 second increments, stirring in-between, until completely melted. Pour into the food processor and blend until smooth.
- Pour into three ramekins or small containers and let them chill and set in the fridge for at least 2 hours.
- Serve and enjoy chilled!
Notes
- Use silken tofu! You need silken tofu for the right texture. This is sold at most grocery stores with the rest of the tofu. So don’t worry! It’s not hard to find.
- You can use cocoa or cacao powder–either one will work!
- Don’t have macadamia nut milk? That’s okay–use any other unsweetened plant milk!
- Chill in the fridge for at least a few hours before serving. This needs to set in the fridge after you make it.
Nutrition
Thank you to Milkadamia for partnering with me on this recipe!
Stephanie Tennant says
Delicious! I also added protein powder, both choc and vanilla, to give it more protein!
Jordan Stacy says
You will be shocked at how creamy tofu chocolate mousse is!! You would never guess there’s tofu in it, but it makes for such a healthy dessert. So good!