Chocolate Banana Mousse with Tofu (Vegan)

This 4-ingredient vegan chocolate banana mousse is a delicious and easy to make dessert, perfect for a special occasion or as a healthy treat anytime.  It is made using silken tofu, baked bananas, raw cacao and a moderate amount of icing sugar.

This simple vegan chocolate banana mousse with tofu contains only 4 ingredients, which are blended until smooth and fluffy and, voila, your mousse is ready!

Except that the bananas have to be baked first!

This easy chocolate mousse really wouldn’t be as good as it is (and it’s really good!) if I used raw bananas.  Baked bananas are very sweet, with almost a hint of caramel (especially the juice that’s released as they bake).

This intensity and sweetness of flavour make this mousse super delicious plus there is no need to add too much sugar. (You can adjust the sweetness to suit your individual preference).

If you are a fan of baked bananas you might also like my Whole Wheat Banana Bread Recipe with Sea Salt. 

Chocolate Banana Mousse with Silken Tofu

If you tend to use regular tofu and are not very familiar with silken tofu bear in mind that, although they are similar products, they have very different textures and should be handled differently.

While with regular tofu it’s a good idea to press it in order to squeeze any excess water out (it’s quite sturdy), when it comes silken tofu this method is NOT recommended.  Silken tofu is very soft – just drain any excess water off (there won’t be very much) and your tofu is ready to be used.

You CANNOT taste the tofu in this banana chocolate mousse!

Equipment you’ll need

• Kitchen scales
• Medium size baking sheet and paper (or foil)
• Knife, spoon, spatula and bowl
• 4 medium size dessert dishes
• Blender

How to make chocolate banana mousse: step-by-step

1.Place the bananas on top of a baking sheet lined with paper or tin foil and bake in a preheated oven for approx. 30 minutes until they are brown and very soft (190 C).

2. Remove from the oven, cut each banana open along its length and remove the pulp.  Place along with the juices in a bowl and set aside to cool completely.

3. Place the banana mixture along with the tofu, cacao (or cocoa) and sugar in a blender.

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4. Puree until silky smooth.

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5. Spoon the mixture into 4 dessert dishes and refrigerate for at least 30 minutes before serving, if possible.

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Top tips

• Use ripe or overripe bananas.
• Do not squeeze the water out of the silken tofu.
• I tend to use cacao (rather than cocoa) powder for its healthier properties. (Check out also this collection of 27 everyday healthy cacao recipes).  But it’s absolutely fine to use either in this raw chocolate mousse recipe.
• For best results (super smooth texture and fluffy, light mousse) I recommend using a high power blender (I used Optimum VAC2 Air Vacuum Blender). Check out my optimum blender review  and check out Readers’ Offer at the bottom of the post.   
• Refrigerate for up to 3 days (cover if you are not planning to eat it straight away).
• Not suitable for freezing.

More healthy mousse recipes

• Vegan Mango Mousse with Sweet Potato
• Easy Avocado Mousse with Chilli Chocolate (vegetarian)
• Chocolate Sweet Potato Pudding with Quinoa

KEEP IN TOUCH!

Have you made this vegan banana chocolate mousse? I’d love to know how it turned out for you.  Let me know in the comments below, thanks!

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*This post contains affiliate links. All opinions are my own.

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Chocolate Banana Mousse with Tofu (Vegan)

This 4-ingredient healthy vegan chocolate banana mousse with tofu is a delicious and easy to make dessert, perfect for a special occasion or as a healthy treat anytime. It is made with silken tofu, baked bananas, raw cacao and a moderate amount of icing sugar.

Prep Time5 mins

Cook Time30 mins

Cooling time20 mins

Total Time55 mins

Course: Dessert, Snack

Cuisine: International

Keyword: banana, chocolate, mousse

Servings: 4 servings

Calories: 199kcal

Author: Monika Dabrowski

Ingredients

• 4 medium ripe bananas
• 200 g silken tofu
• 40 cacao/cocoa powder
• 45 g icing/powdered sugar

Metric - US Customary

Instructions

• Preheat the oven to 375 F/ 190 C/ gas mark 5. Place the bananas on a baking tray lined with paper or foil and bake for 25-30 minutes until brown and soft. Remove from the oven, cut along the middle and scoop out the pulp. Combine with the juice (released during baking) and set aside to cool completely.
• Once cooled, combine with the rest of the ingredients and blend until smooth and fluffy. Taste the mixture to check if it needs more sugar (to suit your preference). Divide the mousse between individual dessert bowls/ramekins (about 4) and refrigerate for at least 30 minutes before serving, if possible. Top with chocolate shavings, fruit or nuts and serve!

Notes

• Use ripe or overripe bananas.
• Do not squeeze the water out of the silken tofu.
• I tend to use cacao (rather than cocoa) powder for its healthier properties. (Check out also this collection of 27 everyday healthy cacao recipes).  But it's absolutely fine to use either in this raw chocolate mousse recipe.
• For best results (super smooth texture and fluffy, light mousse) I recommend using a high power blender (I used Optimum VAC2 Air Vacuum Blender). Check out my optimum blender review  and check out Readers' Offer at the bottom of the post.   
• Refrigerate for up to 3 days (cover if you are not planning to eat it straight away).
• Not suitable for freezing.
• Preparation time includes the time needed to bake and cool the bananas.

Nutrition

Serving: 1serving | Calories: 199kcal | Carbohydrates: 45g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 665mg | Fiber: 6g | Sugar: 26g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 2mg

RECIPE LINK PARTIES

I am bringing this easy chocolate mousse with banana recipe to #CookBlogShare.  Also linking up with We Should Cocoa. Recipe of the Week, Fiesta Friday, co-hosted this week by  Abbey @ Three Cats and a Girl and Antonia @ Zoale.com.

SPECIAL READERS OFFER

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Use this link to place your order: Optimum VAC2 Air Vacuum Blender

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