Chocolate Tofu Mousse Cake (Vegan)

 

My favorite go-to for whenever I need a quick dessert to serve!! Only 6 ingredients – and incredibly smooth and silky. It’s also incredible as the texture changes depending on the temperature that you enjoy it at. My favorite is to take it out from the freezer  (mainly because I like to make it the night before) 1 hour before serving. I wrote about this recipe in more detail here.

The pie begins with a raw brownie – raw walnuts (or replacement with other nuts  – I’ve used almond flour and hazelnuts with good results), blended with soaked dates. For the top layer filling (my favorite), we use an entire block of silken tofu blended with melted dark chocolate and cononut milk. At this point the world is your oyster when it comes to flavoring. I went with classic the previous times I’ve made it, but can imagine it to be quite incredible with Mint chocolate, espresso, oreos for texture, or even with a layer of salted chocolate ganache. We could even make it double layer or add strawberry/vanilla to make it a Neapolitan vegan tofu cake.

Try it you won’t regret it! And surprise people when you reveal that it is fully vegan, made with tofu with only 2 other ingredients for the crust!

Chocolate Tofu Mousse Cake (Vegan)
makes 1 pie 
Ingredients

Chocolate Tofu Mousse Cake adapted from Minimalist Baker

Crust:
180 g raw walnuts
32 g unsweetened cocoa or cacao powder
1 heaping pitted dates (soaked 10 minutes in warm water and drained)

Filling:
340 g silken tofu (drained, patted dry)
315 g dairy-free semisweet chocolate chips
120 ml light or full fat coconut milk (or another dairy-free milk)

To make Vegan Chocolate Tofu Mousse Cake:

Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.

Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined.

Press into cake pan and place in the freezer to set.

Melt the chocolate chips over a double boiler. Once melted, work quickly to add to a blender along with the tofu and coconut milk. Blend until smooth, about 1 minute, scraping down the sides as needed.

Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm. For easiest serving and longer storage, freeze. Remove from the fridge 1 hour at room temperature before serving

 

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