Vegan Chocolate Mousse with Cardamom and Whipped Coconut Cream

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  • Total Time: 0 hrs 17 mins
  • Hands-on Time: 0 hrs 5 mins
  • Makes: 8 servings

This enlightened take on the classic chocolate dessert features silken tofu and coconut cream lending decadent whipped creaminess, with cardamom and pomegranate adding a new dimension of luscious flavor.


  • 4 ounces vegan bittersweet chocolate, chopped

  • 1/3 cup unsweetened cocoa powder

  • 1/4 teaspoon Simply Organic Cardamom

  • 1 pinch sea or pink Himalayan salt

  • 1 1/2 teaspoons Simply Organic Vanilla Extract

  • 1 package (12 ounces), soft silken tofu, drained

  • 1 cup sifted confectioners’ sugar, divided

  • 3 cans (13.5 ounces each) full-fat coconut milk, chilled, divided

  • 2 cans (5.4 ounces each) coconut cream, chilled

  • 2 tablespoons confectioners’ sugar

  • Favorite homemade or purchased granola, optional

  • Pomegranate arils, optional


    For the mousse

    1. In a double boiler or glass bowl set over a pot of simmering water, combine chocolate, cocoa powder, cardamom and sea salt, and cook until chocolate is melted and smooth. Remove from heat and stir in 1 teaspoon vanilla.

    2. Meanwhile, in a high-powered blender or food processor, blend tofu until smooth. Add chocolate mixture and ½ cup sifted confectioners’ sugar and blend until thoroughly combined. Transfer to a large bowl.

    3. Gently, without tipping or shaking, open 2 chilled cans of coconut milk and the 2 cans chilled coconut cream. Into the chilled bowl of a stand mixer fitted with the whisk attachment, scoop solid cream layer from cans and discard liquid (or reserve for soups and smoothies).

    4. Whip cream for 2 to 4 minutes, until light and fluffy. Add remaining ½ cup sifted confectioners’ sugar and ½ teaspoon vanilla, and whip for 2 to 3 minutes, until fluffy.

    5. Gently fold whipped coconut cream into chocolate mixture, one third at a time.

    6. Scoop mousse into serving cups and chill for at least 30 minutes, or up to 24 hours. For the whipped coconut cream

    1. Repeat Steps 3 and 4 using cream from remaining can of coconut milk and the 2 tablespoons confectioners’ sugar.

    2. Top chilled mousse with a dollop of whipped coconut cream, granola, and pomegranate arils.

    If not needing a strictly vegan version and cannot find vegan chocolate, non-vegan chocolate may be substituted with no adjustments needed.

    Nutrition Fact Note Values are for 2/3 cup mousse and 1 1/2 tbsp whipped coconut cream. Values do not include the optional granola and pomegranate toppings.



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