Dark rich chocolate mousse with raspberries – healthy and vegan

The mousse can be frozen at the end of step 3.


Optional to serve

6 glasses


  1. Melt the chocolate in a glass bowl over a saucepan of simmering water.
  2. Add the tofu, maple syrup, cocoa, ground cinnamon and salt to a food processor bowl and whizz until smooth.
  3. Then pour in the melted chocolate and continue to whizz.  Stop when the mousse is all brown.
  4. Divide half the raspberries between the glasses and top with the chocolate mousse.   Finish with the remaining raspberries, almonds and a little dusting of icing sugar. Put in the fridge for 30 minutes to set.