Vegan Chocolate Mousse with Coconut Whipped Cream

Decadent, rich and velvety without being dense and heavy. Full of rich chocolate flavor and that airy mousse that we crave. And there’s no cooking involved!

  • Servings
  • Prep Time
    5 Min
  • Cook Time
    10 Min

Cooking Directions

  • Once your can of coconut milk is chilled solid. Open the can and scoop out the solid coconut cream, Save the liquid for another recipe or add to the base of your smoothie.
  • Blend the coconut milk in a small food processor. It will thicken like dairy whip. Add maple syrup and vanilla and pulse a few times so its all well incorporated. Transfer into clean jar and keep refrigerated.
  • In the same food processor, Add the crumbled tofu and process till smooth, it may take 2-3 minute. Add the remaining ingredients and run the processor till smooth and silky.
  • Spoon into 4 small dessert bowls equally. Top with whipped coconut cream, a light dusting of cacao and any seasonal fruit. Chill before serving.

This recipe was created by @nourish_deliciously.


  • 1 pkg. House Foods Tofu Extra Firm, roughly crumbled
  • 3-4 Tbsp. maple syrup, add more if you prefer a bit sweeter
  • 1 tsp. vanilla extract
  • 3 Tbsp. smooth almond butter
  • 2 heaped Tbsp. cacao + a little extra for dusting
  • pomegranate or any chopped fruit for garnish or grated chocolate
  • pinch of salt
  • 1 can full fat coconut milk, preferably organic, place the can in the fridge for a day or 2
  • ½ tsp. vanilla extract
  • 1 Tbsp. maple syrup

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