Chocolate mousse with raspberries: who doesn’t love it? Silken tofu is the perfect base for the best chocolate mousse you'll ever have! It's dense, yet fluffy, and absolutely decadent. This would be amazing with a generous dollop of coconut whipped cream, too!

Hazelnut Mousse With Warm Raspberries [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste




For the Mousse:

  • 14 ounces silken tofu
  • 1 handful cashews
  • 1/2 cup hazelnut butter/cream
  • 1/3 cup maple syrup, plus more to taste
  • 1/4 cup cacao
  • 1/2 teaspoon cinnamon
  • A tiny pinch of salt
  • 1/2 cup coconut oil, melted

For the Raspberries:

  • 1/2 cup frozen raspberries
  • 1 tablespoon liquid sweetener


To Make the Mousse:

  1. Mix all ingredients for the chocolate mousse in a blender until completely smooth, then taste and adjust the flavoring. Run the blender again to make sure all added flavors are properly blended in.
  2. Scrape into a bowl, place in the refrigerator, and let cool properly for a few hours. If you are short of time, please in the freezer for 45 minutes, being sure to stir it a few times so it doesn't freeze through.

To Make the Raspberries:

  1. Five minutes before serving, warm the raspberries in a pot on low heat and add the sweetener. Add a couple of tablespoons of water, if needed, for easier defrosting in the pot.
  2. Serve the chocolate mousse cold, topped with the warm raspberries.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

Load More...