Isn’t it funny how some vegan recipes are even easier to make than their non-vegan counterparts? That’s the case with this vegan chocolate mousse, and this isn’t just any old chocolate mousse! This is an almond joy chocolate mousse!
Our almond joy vegan chocolate mousse uses boxed silken tofu. This is not the tofu packed in water that you find in the refrigerated section; rather it is the shelf-stable tofu in the little boxes that you find (often) in the Asian section of your grocery store. You can also find it on Amazon (this is the tofu that we use, if you want to see what it looks like).
By the way, this sort of shelf-stable boxed packaging is known as “aseptic” packaging, and so far as we know Morinaga, with their Mori-Nu label, is the only brand of tofu (at least in the United States) that comes that way. According to the Muri-Nu website, “One major difference between Morinaga and other tofu in the market today is the award-winning aseptic packaging process. During this packaging process, the food inside is never exposed to light, air, or bacteria, all of which can lead to spoilage. Developed by Tetra Pak of Sweden in 1979, this proprietary packaging is unique. In fact, it was voted “…the number one food science innovation of the past fifty years” by the prestigious Institute of Food Technologies headquartered in Chicago, Illinois. Aseptic packaging locks out the “bad” (light, air bacteria) and locks in the “good” (nutrients, amino acids, isoflavones, flavor).”
Once you have made and chilled your mousse you may want to garnish it with shredded coconut or chopped almonds (or both!), and/or top it with our homemade coconut vegan whipped cream.
Vegan Almond Joy Chocolate Mousse
1 aseptic box silken firm tofu (this is the tofu that we use)
2 Tablespoons almond butter (we get this from Costco)
1/4 cup maple syrup (we get this from Costco too)
3 Tablespoons raw cacao or unsweetened cocoa powder (we use raw cacao)
1 Tablespoon shredded coconut
Put all of the ingredients in a high speed blender, and blend until very smooth.
Pour into serving dishes and chill until firm or ready to serve.
Garnish, if you like, with shredded coconut, chopped almonds, and/or whipped cream.
You can, of course, change this up in all different ways. You could even fold the shredded coconut into the mousse after blending it, instead of including it in the blender, if you want to add some texture to your mousse. You could also fold in about a tablespoon of chopped vegan chocolate chips. If you want it extra almondy, add a half-teaspoon of almond extract. If you make this and change it up, let us know what you did!
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