This silky Chocolate Mousse with raspberry jam, walnut butter, and cacao nibs is the perfect healthy treat that will satisfy all your cravings.Jump to Recipe
Paleo, Vegan & So Delicious!
This Healthy Chocolate Mousse doesn’t just taste great, it’s also paleo and vegan! There is no dairy, animal products, gluten, or added refined sugar in this recipe. Not to mention that it’s loaded with protein, which makes it the perfect snack or healthy dessert!
This chocolate mousse is topped with paleo raspberry jam, crushed walnuts and cacao nibs. It takes less than 30 minutes to make and is sure to become your new favorite recipe!
You Won’t Believe What The Secret Ingredient Is
Would you believe me if I told you that the key ingredient to this Healthy Chocolate Mousse recipe was tofu? That’s right, the secret ingredient to this silky chocolate dessert is tofu!
So, how does a block of tofu turn into chocolate mousse? Well, when silken tofu is blended or processed it yields a creamy texture. It essentially becomes the base of the mousse. Then, we just add maple syrup as a refined sugar free sweetener, unsweetened cocoa powder, walnut butter, espresso powder, and paleo raspberry jam.
Since tofu doesn’t have much flavor, it’s able to take on the flavor of the ingredients added. Silken tofu is actually used in other vegetarian or vegan recipes like smoothies, pies, and more. Plus, the tofu adds protein and fiber to this recipe- making it extra good for you!
Let’s Make This Mousse!
This mousse is so easy to make! All you need is a blender or food processor. Start by adding the block of silken tofu to the food processor and blend on high until creamy- about two or three minutes. Then, add two third cups of sugar-free maple syrup, one third cup of unsweetened cocoa powder, and one fourth cup of walnut butter. You can use a different kind of nut butter. I just like to use walnuts for this recipe because they’re protein packed and have healthy fats to them.
The other secret ingredient to this recipe is espresso powder. Espresso or coffee powder really help bring out the richness of the cocoa powder. Finally, add a pinch of salt and blend!
Blend the mixture until full combined. You may have to scrape down with a spatula on the side of the food processor a few times. Then, you can serve the mousse right away or refrigerate for up to five days.
The signature topping to this recipe is the paleo raspberry jam. The jam is so easy to make from your home! All you need is two cups of fresh raspberries, a tablespoon of lemon juice, and half a cup of honey. Add the raspberries to a small saucepan and use a potato masher to pulverize until smooth. Bring the berries to a boil, then add the lemon juice and honey. Turn the heat to medium-low, and stir continuously for about 10-15 minutes. Then, remove from heat and continue to stir. You’ll know the jam is done when it coats the back of a spoon. Add to a glass jar to cool until ready to serve.
The other toppings here are crushed walnuts and cacao nibs. If you use a different kind of nut butter, like almond butter, I would suggest topping the mousse with slivered almonds. Cacao nibs have a bitter, chocolate flavor and help balance the richness of the mousse itself. The nibs are packed with nutrients, like iron, magnesium, zinc, and copper. Additionally, they’re packed with antioxidants!
Feel free to add other toppings like drizzle nut butter, fresh raspberries, or coconut shreds. There’s really not a topping that doesn’t taste amazing on those mousse!
Healthy Chocolate Mousse with Raspberry JamCourse: Recipes, Dessert, SnacksDifficulty: Easy
Grab a spoon and dig into this Healthy Chocolate Mousse!
- For the Raspberry Jam
2 cups raspberries, washed
1 tablespoon lemon juice
1/2 cup honey
- For the Chocolate Mousse
1 1/2 cups of silken tofu
2/3 cups of sugar-free maple syrup
1/3 cup of unsweetened cocoa powder
1/4 cup of walnut butter
2 teaspoons of espresso powder
1/2 teaspoon salt
- For the Toppings
1 cup + 3 tablespoons of raspberry jam
2/3 cup of crushed walnuts
1/2 cup of cacao nibs
- For the Raspberry Jam
- Add the raspberries to a small saucepan and turn the heat to medium-high
- Use a potato masher to pulverize the berries
- Once boiling, add the lemon juice and then reduce the heat to medium-low
- Stir in the honey and continue to stir while the jam simmers
- After 10-15 minutes, remove from heat and continue to stir until the jam coats the back of the spoon
- Pour into a glass jar and allow to cool
- For the Mousse
- Add the silken tofu to a blender or food processor, then blend until smooth (2-3 minutes)
- Next, add the maple syrup, unsweetened cocoa powder, and walnut butter
- Pour in the espresso powder and pinch of salt, then blend
- Use a spatula to scrape down the edges if need be
- Serve immediately or refrigerate for up to five days
- For the Toppings
- Add 1/2 cup of raspberry jam to the bottom of three glasses or bowls
- Distribute the chocolate mousse evenly between the three glasses
- Top each mousse with one tablespoon of raspberry jam
- Pour the crushed walnuts and cacao nibs over the top of each glass
- Serve and enjoy!
- Can substitute walnut butter for any other nut butter