Plant-Based Protein Chocolate Mousse

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If 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

You’d never guess each one of these delicious chocolate mousse pots contains more protein than 100g of chickpeas! And one quarter of your RDI of iron!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 0 minutes mins

Chill Time 2 hours hrs

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Servings 4

Calories 132 kcal

Ingredients

  

• 349 g Silken tofu I use Yutaka (which is available in Tesco)
• 20 g Cacao powder Or you could use vegan cocoa powder
• 80 g Maple syrup
• 2 tsp Vanilla extract

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

Raw “Snickers” cheesecake

Choc orange cheesecake

Chocolate orange sharing pot

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