Vegan Protein Chocolate Mousse

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  • 16 oz silken tofu
  • 1/2 cup vegan chocolate
  • 2 Tbsp maple syrup
  • 1 tsp vanilla
  • Pinch of salt
  • ½ tsp instant espresso powder (optional)


  1. If using refrigerated silken tofu, bring your tofu to room temperature before continuing.
  2. Melt the chocolate by microwaving it in 30-second intervals or by heating it over a double boiler in a heat-proof bowl. Once melted, set the chocolate aside to cool slightly.
  3. Add the drained silken tofu, maple syrup, vanilla, salt, and espresso powder (if using) to a food processor. Blend until smooth. Add the melted chocolate and blend again until smooth and well combined.
  4. Transfer to glasses or ramekins and place in the fridge to set for at least one hour.
  5. You can store in fridge for up to 5 days


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