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10 min

With tofu and dairy-free chocolate, these are a tasty vegan twist on chocolate mousse.

  • 700 gSilken tofu
  • 200 gdark chocolates
  • 160 mlmaple syrup
  • 1 xlime
  • 1 tbspVanilla bean paste
  • 1 tbsprum
  • 1 pinchchilli flakes

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Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
Add the tofu to a large high-sided jug and grate in the zest of the lime. Add the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 to 2 minutes, until smooth, using the beater attachment.
Add the melted chocolate and blitz until silky and combined. Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little glasses).
Pop in the fridge for 15 minutes to chill, then serve. TIP Try serving your chocolate pots with shavings of dairy-free dark chocolate, or bash up your favourite nuts or crunchy biscuits, and sprinkle them on top.

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