The ultimate vegan chocolate mousse
It’s the tofu in this mousse that allows it to be so creamy and smooth. Combined with melted dark chocolate, cocoa powder, maple syrup, vanilla and a splash of rum it transforms into a decadent chocolate dessert that will wow even the most vegan skeptic eater.  
Servings Prep Time
4people 15minutes
Cook Time Total Time
30minutes 1hour
Servings Prep Time
4people 15minutes
Cook Time Total Time
30minutes 1hour
Candied nuts
  • 1/2cup (65g) coconut sugar
  • 1/2 cup (240 ml) filtered water
  • pinch salt
  • 1cup coarsely chopped nuts(I used walnuts and almonds)
Chocolate Mousse
  • 1bar (100g) dark chocolate, 70% or higher
  • 1tsp coconut oil
  • 400g (1 package) silken tofu
  • 3tbsp (45 ml) maple syrup
  • 2tbsp cocoa powder
  • 1tbsp dark rum(optional)
  • 1/2tsp (2.5ml) vanilla extract
  • 1/4tsp sea salt
  1. In a saucepan bring coconut sugar, water and salt to a simmer. Stir until all sugar is dissolved. Add chopped nuts and stir to combine. Simmer nuts stirring occasionally until nuts have softened and look slightly translucent, and liquid has reduced significantly (approx. 20 mins).
  2. Preheat oven to 300F/150C. Line baking tray with parchment paper and pour nut mixture overtop in an even layer. Bake in the oven until golden (approx. 10-15 minutes). Let cool completely, then break up into small pieces.
  3. To make the chocolate mousse: Add 2 inches water to a small saucepan and bring to simmer. Place a heatproof glass bowl on top of the pot, making sure the bottom of the bowl is not touching the simmering water. Add dark chocolate and coconut oil to the bowl and stir gently until melted and combined.
  4. In your food processor (or blender) add silken tofu, melted chocolate, maple syrup, cocoa powder, rum, vanilla, and sea salt. Blend until completely smooth and combined. Place in fridge to chill.
Recipe Notes

Chocolate mousse and candied nuts will keep in air-tight containers for one week. Keep mousse in fridge, and candied walnuts at room temperature.