This healthy and vegan chocolate mousse cake is totally sugar-free and simply such a great fitness dessert. The silken tofu in the recipe saves you a lot of calories while adding a good amount of protein.
I kind of created this recipe by accident. My actual plan was to make vegan feta cheese and that is why I had so much left over tofu in the fridge. The same day I tasted this incredible chocolate mousse cake at Bali Buda – my favourite health Café and Bakery in Bali and thought: I simply have to try this myself. After successfully copying their Snickers bars (my recipe turned out to be even better than theirs in the end) this became my new quest!
So I went home and checked my fridge and decided to make this cake with the ingredients I still had at home. I wanted to keep it to a minimum of ingredients to make this as easy as possible. All you need for the mousse is: coconut cream, dark chocolate, cocoa powder, coconut oil and silken tofu.
Tofu chocolate mousse?
This vegan chocolate mousse cake will absolutely fascinate you. The main ingredient is tofu and you probably wouldn’t think of using tofu in a chocolate cake! However tofu is actually perfect for this kind of dessert, because it gives the mousse the smooths and creamy texture. However, obviously not all kinds of tofus will work for this recipe. You will need to find a very specific kind of tofu: silken tofu. For all my German speakers that would be „Seidentofu“.
This kind of tofu is really low in calories (only 50kcal per 100g) and carbs (not even 1g per 100g). You will still get a bit of fat (3g) and 7g of protein per 100g. Silken tofu is just the perfect alternative to full fat cream, which would usually be used for chocolate mousse. The tofu itself is very neutral in taste. It will adopt any flavor you add, which is why you can make sweet, but also savory recipes with it!
Vegan keto chocolate mousse
The mousse itself is actually low carb & keto. This cake is made with coconut milk, because it gives a wonderful aroma and doesn’t water down the mixture too much. Thanks to the coconut cream, coconut oil and dark chocolate you will have a high percentage of fat, but almost no carbs. If you want to keep the cake keto or low carb as well you can switch. from using dates as a base to just nuts & seeds mixed with coconut oil.
Or you just keep it as is and enjoy the mousse itself. Add some nice toppings and serve chilled.
Melt chocolate together with coconut oil and stir in the cacao powder.
Add the chocolate mixture to the tofu mixture and blend again.
Take out of the blender, but don't clean the blender.
Add dates, cashews, oat flower and coconut oil to the blender with the leftover mousse and mix until well combined.
Press the dough as a crust into a cake tin (with removable base). Add the chocolate mousse and chill in the fridge for at least an hour.
This coconut chocolate mousse cake is so smooth in texture and the creaminess is just next level amazing. If you are looking for another great vegan creamy cake head over to my cashew cheesecake.
Did you make this recipe?
Did you make this recipe?
Tag @carina_berry and use the Hashtag #carinaberry to get the possibility for a shoutout on my Instagram!
I always love to see your wonderful creations! It makes me so happy to see you guys actually making my recipes.
Looking for a healthy alternative to regular mousse au chocolat? Why not try this healthy vegan chocolate mousse then! It is made with Aquafaba – the new trend in the vegan cuisine and besides being vegan it will also safe you a lot of calories as well! Add a dash of cinnamon and you will have your perfect Christmas dessert!
What is Aquafaba?
Who would have ever thought that you can turn the thick leftover water from beans or chickpeas into a vegan form of egg whites ?! Ever since I’ve tried it though, I’m a big fan of it. It’s so incredibly easy, vegan, raw, gluten-free and low in calories. Like this you will never need to throw away the cooking water in the cans again, but rather use it for amazing mousse au chocolat!
In vegan circles Aquafaba is handled as a protein substitute. When cooking the legumes, the starch and the soluble proteins and other substances pass into the cooking water. For this reason, when whisking the cooking water of legumes like beans or chickpeas, it gets a similar fluffy and foamy consistency as egg white.
Tips for preparation
When I tried to make Aquafaba Mousse for the first time, I made the mistake of only whipping the liquid for 2-4 minutes. At first glance, everything looked very firm, but then quickly collapsed and became liquid again. It is important that you whip the mousse for at least 10 minutes. Best if you do it with a food processor. It is really not possible to „overmix“ it, like with egg whites.
For the best result, you can let the vegan chocolate mousse rest in the fridge for a few hours. Then you can decorate it wonderfully as the surface will be hard enough to put toppings on it.
Chocolate: the darker the chocolate the less carbs and sugar it will have. I love to use anything above 70% for this vegan chocolate mousse.
Aquafaba Variations
The simplest and most basic Aquafaba recipe is just whisking the boiling water of beans / chickpeas and then adding some kind of sweetener. Instead of sugar, I like to use xylitol or erythitol, because I can save some extra calories that way. After that you can decide for yourself which flavor you want to give your mousse. Fruity, sweet or chocolaty?
Since I am writing this blog post at the end of November and Christmas season is coming up, why not add a dash of gingerbread spice or at least some cinnamon to the vegan chocolate mousse to make it more christmassy? Yes, its that easy! 🙂
In the summer time you can make this recipe with fresh raspberries or blackberries. It gives the mousse a beautiful bright pink and purple color. Check out my berry mousse here.
Does it taste like chickpeas?
There are certainly some of you wondering now whether the finished dessert tastes like chickpeas or beans since we used the draining water of them to make the mousse. Personally, I do not think so. If you wouldn’t know, you would probably think it’s just like any other delicious dessert mousse.
Of course, the Aquafaba mousse has a slightly different taste than 100% neutral egg whites, but by no means a negative one. It just tastes a little different. That’s why it’s important that you sweeten the mousse and add a different flavor through the chocolate.
240mlAqufabachickpea water - the leftover water when draining chick peas from a can
120gdark vegan chocolate 80%
3tbspXylit or Erythrit
1tspcinnamon
Anleitungen
Drain the chickpeas from its water and you will get the Aquafaba.
With an electric mixer beat the Aquafaba water until whipped and stiff peaks form.
This should take around 7-10 minutes. Make sure you really beat it that long, otherwise the the mousse will not last long.
Add the sweetener of your choice (Xylit or Erythrit).
Melt the chocolate in the microwave and whisk with a small spoon until all the chunks have fully dissolved. Add the cinnamon. Mix the chocolate into the mousse and fill into small glasses. Allow the mousse to set for 3 hours in the fridge.
Decorate with chocolate sprinkles and enjoy!
In case you speak German you can also check out my Aquafaba berry mousse, which is pretty similar to this recipe, just with berries instead of chocolate. If you are looking for more vegan recipes head over to my favorite vegan and raw caramel slices.
Also, I wanted to let you know that you can sign up for my free fitness grocery shopping list. It will make it so much easier for you to only pick the healthy options in the supermarket!
Did you make this recipe?
Did you make this recipe?
Tag @carina_berry and use the Hashtag #carinaberry to get the possibility for a shoutout on my Instagram!
I always love to see your wonderful creations and it makes me so happy to see you guys actually making my recipes.
