Vegan Chocolate-Almond Mousse With Coconut Whipped Topping Recipe

Name: Vegan Chocolate-Almond Mousse With Coconut Whipped Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MOUSSE:; 1/2 cups Unsweetened Cocoa Powder; 1/3 cups Coconut Milk, Or Your Preferred Non-dairy Milk; 1 package (12.3 Oz. Size) Silken Or Soft Tofu, Drained; 1/2 teaspoons Pure Almond Extract; 2 Tablespoons Agave Nectar, More Or Less To Taste; 1/4 cups Dairy-free Or Vegan Semi-sweet Chocolate Chips; 1/2 teaspoons Vegetable Oil; FOR THE TOPPING:; 1 can (13.5 Oz. Size) Full-fat Coconut Milk (must Be Refrigerated Overnight); 1/4 cups Organic And Vegan Confectioners' Sugar; Toasted Almond Slivers, Optional For Topping; Coconut Flakes (optional, For Topping); Chocolate Shavings, For Topping (optional)

Servings: persons

FOR THE MOUSSE:
1/2 cups Unsweetened Cocoa Powder
1/3 cups Coconut Milk, Or Your Preferred Non-dairy Milk
1 package (12.3 Oz. Size) Silken Or Soft Tofu, Drained
1/2 teaspoons Pure Almond Extract
2 Tablespoons Agave Nectar, More Or Less To Taste
1/4 cups Dairy-free Or Vegan Semi-sweet Chocolate Chips
1/2 teaspoons Vegetable Oil
FOR THE TOPPING:
1 can (13.5 Oz. Size) Full-fat Coconut Milk (must Be Refrigerated Overnight)
1/4 cups Organic And Vegan Confectioners' Sugar
Toasted Almond Slivers, Optional For Topping
Coconut Flakes (optional, For Topping)
Chocolate Shavings, For Topping (optional)

1
For the mousse:
2
Add the cocoa powder to a bowl and a little at a time, add the coconut milk, whisking until smooth.
3
Add the tofu to a blender or food processor, along with the cocoa mixture, almond extract, and agave nectar. Blend until smooth. Taste and adjust the seasoning as needed. Transfer the mixture to a bowl. Set aside.
4
Add the chocolate chips and vegetable oil into a microwave-safe bowl. Microwave in 10-second increments, until the chips have melted. Stir to combine.
5
Fold the melted chocolate chips into the blended mixture and mix to combine.
6
Transfer the mixture to serving bowls or glasses and refrigerate for about 30 minutes.
7
Remove them from the refrigerator and serve topped with the whipped topping, toasted almond slivers, coconut flakes and/or chocolate shavings.
8
For the whipped topping:
9
Remove the can of coconut milk from the refrigerator. Carefully scoop out the solid portion from the top of the can and add it to a bowl. Reserve the milk for another use.
10
Add the confectioners' sugar to the coconut milk solid, and beat with a blender until it is smooth and begins to stiffen and resemble whipped topping.

213

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE MOUSSE:, 1/2 cups Unsweetened Cocoa Powder, 1/3 cups Coconut Milk, Or Your Preferred Non-dairy Milk, 1 package (12.3 Oz. Size) Silken Or Soft Tofu, Drained, and more.

Yes, Vegan Chocolate-Almond Mousse With Coconut Whipped Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vegan Chocolate-Almond Mousse With Coconut Whipped Topping

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