Easy Vegan Chocolate Mousse

  • Author: Kate Kasbee
  • Prep Time: 5 mins
  • Cook Time: 1 hr
  • Total Time: 48 minute
  • Yield: 3 servings 1x



  • 1 19-oz. package of firm tofu, drained
  • ½ cup raw cacao 
  • ¼ cup agave or maple syrup
  • ½ teaspoon vanilla extract
  • 2 tablespoons almond milk
  • Pinch of sea salt
  • Coconut whipped cream, for serving (optional)
  • Cherries, for serving (optional)


  1. Wrap the tofu in a clean kitchen towel and squeeze out the excess moisture. 
  2. Add the tofu, cacao, agave or maple syrup, vanilla, almond milk, and sea salt to a food processor. Blend until completely smooth, about a minute, scraping down the sides halfway through. 
  3. Cover the bowl of the food processor and place in the fridge to chill for at least an hour. 
  4. When ready to serve, scoop the vegan chocolate mousse into bowls and top with coconut whipped cream and a cherry.


Nutrition info does not include coconut whipped cream or cherry.