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Vegan Chocolate Mousse Cake – Healthy, Airy & Irresistible

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A rich, creamy no-bake vegan chocolate mousse cake made with silken tofu, dark chocolate, and coconut cream. Naturally sweetened and gluten-free adaptable.

Ingredients

Scale

Crust:

  • 1 cup rolled oats or almond flour

  • 1 cup walnuts or almonds

  • ¼ cup cocoa powder

  • 8–10 Medjool dates, pitted

  • ¼ tsp salt

Filling:

  • 200g (7 oz) vegan dark chocolate, melted

  • 1 block (12 oz) silken tofu, drained

  • ½ cup coconut cream

  • ¼ cup maple syrup or agave

  • 1 tsp vanilla extract

  • Pinch of sea salt

Instructions

  • Pulse crust ingredients in a food processor until crumbly and sticky. Press into a lined springform pan. Chill.

  • Blend tofu, coconut cream, sweetener, vanilla, and salt. Add cooled melted chocolate. Blend until smooth.

  • Pour over crust, smooth top, and chill at least 6 hours.

  • Slice and serve cold with toppings of choice.

Notes

  • Use peppermint, orange, or espresso for flavor twists.

  • Store in fridge for 5 days or freeze up to 2 months.

  • Use certified GF oats for gluten-free version.

Find it online: https://foodemily.com/vegan-chocolate-mousse-cake-healthy-airy-irresistible/