Dairy-Free Chocolate Mousse (With Silken Tofu!)
Servings 4
Calories 235kcal
Equipment
- High speed blender or food processor
Ingredients
- 300 g silken tofu
- 1 cup semi-sweet chocolate chips melted
- 1/4 cup cocoa powder
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1/8 tsp salt
Instructions
- Add all ingredients to the high speed blender or food processor and blend until smooth. You may need to stop the blender, tamp down the ingredients, and start again a few times to get the blender started.
- Add the mixture to a jar or container with a lid and place in the fridge to set for a minimum of 2 hours (4 hours ideally). Once it's set, serve and enjoy!
Notes
While this dairy-free chocolate mousse is totally delicious even after 2 hours of resting time in the fridge, I do recommend letting it set for at least 4 hours to get the best texture.
If you need tips to melt your chocolate chips, I like microwaving them in a microwave safe ramekin for 30 second intervals, until about half of the chocolate chips are melted, then stirring the chocolate chips until they're all melted. You can also use a double boiler instead!
Nutrition
Serving: 0.25of the recipe | Calories: 235kcal | Carbohydrates: 36g | Protein: 8g | Fat: 11g | Saturated Fat: 5g | Sodium: 310mg | Fiber: 5g
