Vegan Chocolate Mousse

Vegan Chocolate Mousse

This recipe is so easy and yummy, you’ll never know its dairy-free!  It’s also gluten free and low in sugar.  The perfect chocolately dessert for those looking to reduce sugar in their diet.  I learned this recipe from Lisa Bridgeman when doing a nutritional cooking class for cancer survivors. Now that we’ve tested it out a few times, its ready to share. :)


– 1 block of Silken tofu (extra firm)

– 1/2  cup of almond milk (be sure to use a brand that is carageenan free)

– 1 cup of semi sweet non-dairy chocolate chips

– 1/4 cup maple syrup

– 1 tsp of vanilla extract


1. Melt 1 cup of semi sweet non-dairy chocolate chips in a small sauce pan on the lowest temperature setting.  It is very important to melt the chocolate at a low temperature so it remains smooth.  Remove from heat as soon as all of the chocolate chips have melted.

2. Add remaining ingredients to a blender.  Add the melted chocolate to the blender.  Blend until the mixture is smooth and creamy.  Depending on the power of your blender, it may take longer on a medium setting for the mixture to blend together until smooth and creamy.

3. Empty the  mixture out of the blender and into a bowl.  Cover and chill in the fridge for 2 hours.

Optional: garnish with organic berries such as raspberries, strawberries or blackberries.

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