Vegan Mocha Mousse
made with Wild Friends Vanilla Espresso Almond Butter


Vegan Mocha Mousse
made with Wild Friends Vanilla Espresso Almond Butter


Chocolate Mousse Cups
made with Justin’s Vanilla Almond Butter


This weeks MMAZ, Meatless Monday A-Z, ingredient is Tofu. I decided to go for sweet instead of savory and make a twist on one of my favorite desserts, Mocha Semifreddo! This thick creamy rich chocolate decadent dessert is packed with protein! This version is more like a mousse and I used one of my favorite nut butters Wild Friends Vanilla Espresso Almond Butter to make my mocha version and Justin’s Vanilla Almond Butter for the girls. After I made it they asked me why I didn’t use Peanut Butter & Co Dark Chocolate Dreams so I guess we will be trying it with that next time! Instead of topping it with traditional foamed milk I went with Coconut Whipped Cream!


Vegan Mocha Mousse and Chocolate Cups

Makes 4 servings (4 servings about 3/4c or 6-8 smaller servings)

1 lb package silken or soft tofu (Used Nasoya Organic Silken Tofu)

1/2 c Vanilla Espresso Almond Butter or Vanilla Almond Butter (made one batch using Wild Friends Vanilla Espresso Almond Butter and one batch using Justin’s Vanilla Almond Butter)

1/3 c raw agave

1/2 c cocoa or cacao powder


Coconut Whipped Cream, recipe below

chopped espresso beans, chocolate chips/ curls, or cocoa powder for garnish, optional


In a Vitamix, high-speed blender, or food processor puree tofu, almond butter, agave until smooth. I used the Vitamix for one batch and my food processor for the other with great results using both. Add cacao/ cocoa powder in a blender until smooth. Test for sweetness, add a little extra agave if you like yours sweeter. Divide among glasses and refrigerate for 20 to 30 minutes, until set. Top with Coconut Whipped Cream, sprinkle with chopped coffee bean pieces, cocoa powder, and or chocolate chips or curls. Enjoy!



Optional Coconut Whipped Cream

1 can coconut milk, full fat not light or So Delicious Culinary Original Coconut Milk Box

sweetener to taste, not liquid sweeteners (I use a little Stevia In The Raw)

1 tsp vanilla, optional


Place can or box of coconut milk in the refrigerator overnight to thicken. If using the can open and remove just the thick white and not the watery liquid. With the new So Delicious Coconut Milk boxes I find there isn’t any of the liquid and I use the whole box, love it! Place the thickened solid coconut milk in a bowl and whip until thick and creamy add sweetener to taste and vanilla. Best served immediately. Enjoy!


Vegan Mocha Mousse


I could get lost in this creamy rich cup of Vegan Mocha Mousse!



More of my Tofu recipes can be found here and you can also check out other MMAZ dishes made with tofu here! What is your favorite way to eat tofu?