Dark Night Vegan Chocolate Mousse

Last Updated on January 16, 2018 by Cathy Jo Johnson

Picture of Chocolate MousseAs a kid, I loved chocolate pudding. We didn’t get it very often but I can still remember how excited I would get when I saw mom making it!

 

When I started eating vegan about 5 years ago, I thought that some of my favorite desserts would be gone forever. As it turns out, silken tofu is a great way to make a creamy satisfying dessert. Now I know what a few of you are thinking….TOFU? All I can say is don’t knock it till you try it.

 

Dark Night Vegan Chocolate Mousse

1 (16 ounce) package silken tofu, drained

3/4 cup Stevia Extract In The Raw® Cup For Cup

1 teaspoon pure vanilla extract

1 tablespoon light agave syrup

1/4 cup soy milk

1/2 cup unsweetened cocoa powder

2 tablespoons carob powder Mint leaves

Place tofu, Stevia, and vanilla in a food processor or blender. Process until well blended. Add remaining ingredients and process until mixture is fully blended.

Pour into small dessert cups or espresso cups. Chill for at least 2 hours. Garnish with fresh mint leaves just before serving.

 

Congratulations to those of you who tried tofu for dessert for the first time. Now, what’s mousse without vegan whipped cream?

 

Know someone who loves good food but doesn’t have a lot of time to cook? Feel Free to share.

 

Want more recipes like these? I post a new recipe every Saturday.

cj "cathy jo" johnson

 

 

 

 

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