Vegan Chocolate-Almond Mousse with Coconut Whipped Topping is a rich dessert that will be loved by anyone who is a chocolate fan. There is no stovetop involved to make this decadent dessert – but you will need the microwave for about 15 seconds. That’s not much time to wait for a fabulous treat!
My Sweets for Your Sweet Week is moving forward with this easy-to-make mousse as we head toward Valentine’s Day. You’re really going to want to get your hands on (and spoons in) this dessert!
Did you miss my first Sweets for Your Sweet recipe? Be sure to check it out: Dark Chocolate Apricot Oatmeal Cookies.
This mousse is so easy to make (I am not exaggerating), you’ll have plenty of time to make your sweetie a Valentine’s Day card.
If you’re looking for a vegan dessert that doesn’t include chocolate, try my Mini Lime Cupcakes with Tequila Buttercream! They’re so pretty and super festive.
Growing up, whenever the family would visit my grandparents, my grandpa always handed out Hershey’s Milk Chocolate with Almonds candy bars. I loved those candy bars, and to this day, they still remind me of him.
This Vegan Chocolate-Almond Mousse with Coconut Whipped Topping brings back memories of those candy bars, with its smooth, rich chocolate combined with the flavor of almonds. This mousse is indulgent and chocoholics will surely enjoy it.
I made the whipped topping (also extra easy to make) with coconut milk and vegan confectioners’ sugar. Keep in mind that to make the topping, you must use the full-fat version of coconut milk, and you must refrigerate it in the can overnight.
This will cause the milk to separate and form a solid layer that hovers at the top of the can. You’ll scoop out the solid and use it to make the whipped topping.
You’ll be amazed by how easy it is to make Vegan Chocolate-Almond Mousse with Coconut Whipped Topping, and even more so with how delicious it is. No exaggeration.
Get your goodie on with this Sweets for Your Sweet treat!
Patricia Conte/Grab a Plate
Yields Serves 4
- 1 (12.3-ounce) package of soft or silken tofu, drained
- 1/2 cup unsweetened cocoa powder
- 1/3-1/2 cup coconut milk (or other non-dairy milk)
- 1/2 teaspoon pure almond extract, more or less to taste
- 2-3 tablespoons agave nectar, more or less to taste
- 1/4 cup dairy-free semi-sweet chocolate chips
- 1/2 teaspoon vegetable oil
- 1 (13.5-ounce) can full-fat coconut milk, refrigerated overnight
- 1/3 cup vegan confectioners’ sugar
- Add the cocoa powder to a bowl and, a little at a time, add the coconut milk, whisking until smooth.
- Add the tofu to a blender or food processor, along with the cocoa mixture, almond extract, and agave nectar. Blend until smooth. Taste and adjust the seasoning as needed.
- Transfer the mixture to a bowl.
- Add the chocolate chips and vegetable oil to a microwave-safe bowl. Microwave in 10-second increments, until the chips have melted. Stir to combine.
- Fold the melted chocolate chips into the blended mixture and mix to combine.
- Transfer the mixture to serving bowls or glasses and refrigerate for about 30 minutes.
- Remove and serve topped with the whipped topping, garnished with toasted almond slivers or coconut flakes and chocolate shavings.
- Place a (13.5-ounce) can of full-fat coconut milk in the refrigerator overnight.
- Carefully scoop out the solid portion from the top of the can and add it to a bowl. Reserve the milk for another use.
- Add the confectioners’ sugar to the coconut milk solid, and beat with a blender until it is smooth and begins to stiffen and resemble whipped topping.