Description
This indulgent vegan chocolate mousse topped with raspberry compote is creamy, simple, and customizable, making it the perfect dessert for any occasion.
Ingredients
Scale
- 400g silken tofu
- 6 Medjool dates, pitted and soaked
- 100g dark chocolate, chopped
- 1/4 cup maple syrup
- 2 tbsp Dutch process cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp sea salt
- 2 cups raspberries (fresh or frozen)
- Zest of 1 orange
- 1 tbsp orange juice
Instructions
- Prep ingredients and tools: Measure silken tofu, soak dates, chop chocolate.
- Melt the chocolate carefully using a double boiler or microwave.
- Blend the base: Combine soaked dates, silken tofu, maple syrup, cocoa, vanilla, and salt until smooth.
- Combine the melted chocolate with the tofu date mixture and blend until homogeneous.
- Portion the mousse into ramekins and refrigerate for at least 1 hour to set.
- Make the raspberry compote: In a saucepan, combine raspberries, maple syrup, zest and juice of orange, and salt. Cook until thickened.
- Serve the mousse at room temperature topped with the raspberry compote.
Notes
For a fluffier mousse, fold in whipped aquafaba or chilled coconut cream. Adjust sweetness if compote is too tart.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg