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Jump to RecipeIf you’d told me six months ago that I’d be making a chocolate mousse from tofu I would’ve thought you were insane. Let alone a protein chocolate mousse!
Yep, you read that correctly – the secret ingredient in these pots of heaven is tofu. And I say secret ingredient because you can’t taste it. I promise.
Quite a few people have taste-tested these for me and nobody has guessed tofu was in them…and everyone has LOVED them! So I knew it was time to share this plant-based protein chocolate mousse recipe with the world.
They’re gluten-free (just like all of my recipes) and vegan.
And even though each one contains more protein than 100g of chickpeas or green lentils you’d genuinely never know by the taste that they’re actually healthy!
Each mousse also provides you with one-quarter of your daily recommended intake of iron! And almost one-third of your daily recommended intake of calcium!
Wait…healthy chocolate mousse!? Yep!
Plant-Based Protein Chocolate Mousse

Serves four (or in my case, serves one person four times)
Ingredients
349g silken tofu – I use Yutaka
20g cacao powder – I use Naturya (or you could use vegan cocoa powder)
80g maple syrup
2tsp vanilla essence – I use this one
Method
Throw all of the ingredients in a food processor and whizz them up until combined. You could do this with an electric whisk if you don’t have a food processor – I just always choose the easiest option in the kitchen to save time.
Then scoop into four ramekins (or any other small dishes/glasses) – each portion is 100g.
Place in the fridge to set for at least two hours, then serve.
Enjoy!
Nat xx

Kcals: 132
Protein: 8g
Carbs: 18g
Fat: 3g
Fibre: 1g

Plant-Based Protein Chocolate Mousse
Ingredients
Instructions
- Throw all of the ingredients in a food processor and whizz them up until combined. You could do this with an electric whisk if you don’t have a food processor – I just always choose the easiest option in the kitchen to save time.
- Then scoop into four ramekins (or any other small dishes/glasses) – each portion is 100g.
- Place in the fridge to set for at least two hours, then serve.
- Enjoy!
Check out some of my other healthy treat recipes too…
Mini mint chocolate cheesecakes


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I loved making this and of course eating it. It was delicious! Super easy and super tasty. I Will definitely be making more, especially since it’s all plant based. Thanks for the amazing recipe
Thanks, Ameilia! I’m so glad you like my recipe!