If you have a sweet tooth that calls for chocolate, here is a fab vegan dessert for you. Not only is it delish, it’s easy to prepare, too.

Delight in vegan chocolate mousse with raspberry sauce as a rich dessert, perfect for a special occasion (or, in my case, a regular Tuesday evening)! This easy-to-whip-up dessert will satisfy your sweet tooth and chocolate craving at the same time.

You might think this recipe needs special ingredients or is difficult to put together, but you’d be wrong. And I really don’t want you to miss out on this one. The tofu is what provides the creaminess in this delightful chocolate dessert. Yeah, that’s right: tofu.

As far as flavors go, all you’ll taste in this treat is chocolate and raspberry sauce. Tofu doesn’t really have much of a flavor, and, in fact, it’s known for picking up the flavors of the other ingredients you add to it. If you follow a vegan or nondairy diet (and even if you don’t), this treat will likely become a staple for you — if you’re into rich, chocolaty desserts with a hint of sweet fruit sauce, that is.

Note Vegan foods are made without any animal or animal-derived products. Carefully check the packaging labels of food products you use for these recipes to ensure they are vegan.

Vegan chocolate mousse with raspberry sauce

Makes 4 (4 ounce) servings

Ingredients:

For the raspberry sauce

1 tablespoon cornstarch

2/3 cup orange juice

2 cups frozen raspberries, 1/2 cup reserved

1 teaspoon vanilla

For the chocolate mousse

1/4 cup vegan chocolate or chocolate chips, melted

1/3 cup soy milk

1/2 cup unsweetened cocoa powder

1 (14 ounce) package soft or silken tofu, drained

1/2 teaspoon pure vanilla extract

2-3 tablespoons agave nectar, more or less to taste

Directions:

For the raspberry sauce

Mix the cornstarch and 2-3 tablespoons orange juice in a small bowl and whisk together until smooth. Add 1-1/2 cups frozen raspberries, the orange juice and vanilla to a pan over high heat and bring to a boil. Once boiling, reduce the heat and stir in the cornstarch mixture. Allow the mixture to cook at a high simmer for 6-8 minutes, stirring occasionally. When the liquid has cooked down by about half, remove it from the heat. Allow it to cool to room temperature, then add the remaining frozen raspberries to the mixture. Refrigerate until ready to serve.

For the chocolate mousse

Heat the chocolate chips in the microwave in 20-second increments until melted. Set aside. In a small bowl, whisk together the soy milk and the cocoa powder until well blended and smooth. Add the tofu, soy milk mixture, melted chocolate, vanilla and agave nectar to a food processor and blend until smooth. Taste and adjust the sweetness as needed. Transfer the mixture to individual serving bowls and refrigerate for at least 30 minutes. Serve chilled topped with the raspberry sauce.

Indulge in this delightful dessert!

More vegan recipes

Nadia G.’s vegan dark chocolate and caramelized banana pie

Raw tahini butter chocolate cups

Dairy-free peppermint hot chocolate