Vegan Mexican Chocolate Almond Mousse

I used to love making chocolate mousse when I was younger; it was so decadent, so rich, so intensely chocolaty.  It was one of my favorite things, but the only problem was it was not the healthiest recipe.  Mostly heavy cream with a little chocolate, sugar and vanilla thrown in for good measure.  I came up with a solution, however when I became vegan to it being unhealthy, vegan chocolate mousse.  The secret ingredient to make it creamy?  Silken tofu.  Sounds unlikely, but once you try it out you will be convinced that tofu can be wonderful in dessert.  Plus, it gives it extra protein that the heavy cream does not, and makes it a bit more calorie sane.  Not to mention the heart healthy benefits the almonds and tofu contribute. This particular recipe is a Mexican chocolate version with a kick, but feel free to make it plain if you like.

Author: Amy Lyons O’Neil

Amy has worked for Fresh and Natural Foods since 2006 contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan food and recipe blog, Fragrant Vanilla Cake. She has also written 3 cookbooks. She specializes in vegan and vegetarian recipes. Local, fresh and organic food has always been her focus in whatever she creates.



To make creme topping, combine all ingredients in the food processor and process until very smooth. Remove to the fridge and chill until cold.

To make mousse, combine all ingredients in a food processor and process until smooth, then remove to fridge to chill until cold. To serve, spoon the mousse into each of 4 bowls, then top each with a dollop of the crème topping. Sprinkle with a few toasted sliced almonds and a little dusting of cinnamon. Serve!

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Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Vegan
  • Vegetarian

Course Type

  • Dessert

Skill Level