Vegan Chocolate Mousse

I'm thinking we need to start off the week with something sweet. And I'm thinking this vegan chocolate mousse is just the thing. It's a simple dessert with five main ingredients and little risk for disaster. No oven necessary, just your blender and fridge. I promise you can make this happen! 

Vegan Chocolate Mousse |

A few weeks ago, the hardworking + generous staff at Fair Trade USA contacted me about a campaign they were working on and asked if I'd like to help spread the word. Of course! It's called, Moms Make A World of Difference. With Mother's Day just around the corner they thought it was the perfect time to honor and celebrate all of the moms out there and also bring awareness to the women working in agriculture in developing countries.

By choosing Fair Trade products you help support these hardworking women, their families, and communities. Did you know 50% of the world's food is produced by women, but women only own 2% of the land (source)? Fair Trade gives workers opportunities for things like education, microloans, maternity leave, fair pay, safe working conditions, and more. By purchasing Fair Trade you're not only getting a quality product, but most importantly, you're helping families and communities in developing countries thrive.

Vegan Chocolate Mousse |

Today I wanted to share a little snippet of Maria's story. Not only is she a hardworking mom who strives to improve the life of her family, but she is also committed to helping her community grow as well.

Maria Quishpe, 31, from Saquisili, harvests Fair Trade certified roses. Maria, who has been working at Agrocoex since 2003, is a mom of a 2 year old toddler and the president of the Fair Trade prize committee. Currently on her third term as president, she has been on the committee for five years. Maria, who finished her High School equivalent degree through a Fair Trade holarship for adult employees, states: "Our main focus right now is the housing project for 200 families [of Agrocoex employees] in Latacunga. I ask that you please continue to buy our flowers, as each rose represents a step towards our collective dream of improved housing. Each rose is gathered with lots of love. I want to end my presidency with the housing dream as a reality." The housing project consists of a track housing development on the outskirts of Latacunga city where Agrocoex employees will have favorable credits and other benefits in order to become homeowners. Many state that living in Latacunga will provide better health, education and income possibilities for their loved ones - children and spouses.

Maria Quishpe - Moms Make a Difference #FairMoms

In honor of Moms Make a World of Difference, I've created this vegan chocolate mousse with a handful of my favorite Fair Trade certified ingredients. And today you have the chance to win everything you see below! This is thanks to the lovely people at Fair Trade and the extremely hard workers around the world who strive to bring you the highest quality Fair Trade products possible.

For this mousse recipe I utilized the Lake Champlain drinking chocolates (they melted wondefully and are vegan!), Nutiva organic coconut oil, and the Wholesome Sweeteners organic blue agave. I don't use agave too frequently, but I must say the caramel flavor of this variety was outstanding. 

Vegan Chocolate Mousse + Fair Trade | #befair

Now, onto the mousse.

Vegan Chocolate Mousse |

This velvety smooth, chocolate mousse is made possible by just a few ingredients:

  • silken tofu
  • coconut oil
  • coconut cream
  • melted chocolate
  • agave nectar

Once everything is blended together you're left with a lightly sweetened, chocolaty dream of a dessert. It needs a few hours in the fridge to fully chill and firm and then you can dive on in. As it firms in the fridge, the texture also lightens. It really has a true mousse-like texture. It's the coconut whipped cream that adds lightness and also helps to firm the ingredients together, along with the coconut oil.

Vegan Chocolate Mousse |

The coconut flavor is subtle and adds an extra layer of richness. You can definitely play around with adding more melted chocolate or more or less agave. It just depends on your taste buds. 

I originally tried adding a small amount of coconut flour (you'll notice in the ingredient photo) to the mix for added coconut flavor, but the flour also added a slight gritty texture that was not so pleasant for mousse. But without it, we were golden.

Vegan Chocolate Mousse |

Print Recipe!

Vegan Chocolate Mousse

gluten-free, vegan // yields: 4, 1/2-cup servings

  • 6 - 8 tablespoons vegan semi-sweet/dark chocolate chips (I used 54% cocoa - standard size chips)
  • 1, 13.5oz can full fat coconut milk, refrigerated overnight
  • 2-4 tablespoons agave nectar, divided (or coconut syrup)
  • 1, 12oz block firm silken tofu
  • 3 tablespoons softened unrefined coconut oil
  • 1 teaspoon vanilla extract
  • pinch of fine grain sea salt
  • toasted flaked coconut

Melt the chocolate using a double-boiler over low heat or in 30-second increments in your microwave, stirring after each. Set aside to cool for 10-15 minutes (not in the fridge).

Open your fully chilled can of coconut milk. Scoop out only the solid coconut cream from the top of the can and place it in a mixing bowl. Add 1 tablespoon agave and beat until smooth with soft peaks, about 1 minute (yields appx. 3/4 cup). Transfer to a bowl and place in the fridge.

Place tofu, coconut oil, melted + cooled chocolate, 1 tablespoon agave, vanilla, and salt in your blender. Blend working to high speed until fully smooth. Scrape the sides as needed. Taste and add more melted chocolate and/or agave if desired. Transfer to a medium-sized bowl and refrigerate for about 30 minutes.

Add a 1/2 cup of the coconut cream to the chocolate mixture and fold together until combined. Cover and refrigerate remaining coconut cream. Portion mousse into 4 dessert cups with plastic wrap draped lightly on the surface of the mousse. Refrigerate for at least 2 hours and serve with a dollop of coconut cream and toasted coconut. Will keep in the fridge for about 3 days.


  • Be certain you buy "silken" tofu that typically comes in a cardboard container and is not refrigerated. Also look that the box says "firm." If there is only extra-firm that should also work. If you can only find soft, the pudding my not firm up as much. Adding a bit more whipped coconut cream and 1-2 tablespoons more coconut oil should help.
  • This can be made one day ahead. Cover the mousse and refrigerate, waiting to portion into cups until before serving. Give the mousse a quick whip with a whisk, portion into cups, top if desired and serve.
  • If you want a thick layer of coconut whipped cream over the mousse, refrigerate 2 cans of full fat coconut milk and whip the coconut cream from both cans with 2 tablespoons agave. Use 1/2 cup in the mousse mixture and reserve the rest for topping.
  • Feel free to sub honey instead of agave if not vegan.
  • The higher the cocoa content of your chocolate, the richer and less sweet this dessert will be. Add agave in small increments until it's to your liking.
Vegan Chocolate Mousse |


To enter: Leave a comment below about your favorite Fair Trade products or anything to do with Mother's Day (something about your mom, maybe your brunch menu, etc.)

Giveaway details: 1 winner will receive all of the Fair Trade certified items you see a few photos up. Giveaway ends Friday, May 8th at 5pm EST.

Good luck!!


A big thank you to Fair Trade USA and all of the wonderful companies who participated in this campaign. 

| just love coffee roasters | whole foods market | barkthins | lake champlain chocolates | | wholesome! | traditional medicinals | nutiva | numi organic tea | unreal | eco lips |
arrowhead mills | vosges haut-chocolat | simple truth | near east | cascadian farm | prana |

This giveaway was sponsored by Fair Trade USA and the companies mentioned above. I was not compensated for this post.

Cake Batter Chia Pudding

Did you see yesterday’s giveaway with all of my favorite snacks? If not, you had better check it out. And if you’re in need of a Friday smile to get you through the day, read the comments. I didn’t anticipate how uplifting it would feel to read hundreds of comments from all of you about the things you love. Oh my goodness. Instant pick me up.

I also learned we have a ton in common! You all really love your pets, boyfriends, husbands, fiancés, family, and friends. And SO many of you love food + cooking! Yay! And there were a few of you who said they just realized they were in love with their best friend but haven’t had the nerve to to tell them yet!!! So adorable! My advice…tell them!!!

So much love on those pages. Thank you all for the comments and if you haven’t entered yet you still have until 2:30pm EST!

Cake Batter Chia Pudding | #vegan
Cake Batter Chia Pudding | #vegan

So, this chia pudding.

Am I joking about the cake batter thing? Absolutely not.

I wouldn’t do that to you!!! Especially on a Friday!!

I mean, don’t go expecting boxed funfetti cake batter, but expect something pretty dang similar chock-full of nutrient dense ingredients.

Cake Batter Chia Pudding | #vegan
Cake Batter Chia Pudding | #vegan

I will admit I had a hard time naming this recipe. It tastes like a mix between cookie dough and cake batter, but slightly more like cake batter, hence the final title. The hint of chocolate from the ground cacao nibs is where it turns slightly cookie. But leave them out and it’s more cake-like.

So how exactly do you make chia seeds, dates, almond butter, oats, and milk taste like cake batter?

1: vanilla extract

2: almond extract <--- mandatory!

You can eat this all on its own, but I say the coconut whipped cream topping is a necessity. And with all of those healthy fats from the coconut milk, chia seeds, and almond butter, this little breakfast will hold you over for the entire morning.

Cake Batter Chia Pudding | #vegan
Cake Batter Chia Pudding | #vegan

I like my chia pudding blended. If you’ve been on the fence with chia pudding the blended variety may be more your speed. I just cannot deal with those little gelled seeds floating in milk.

It must be blended.

Cake Batter Chia Pudding | #vegan
Cake Batter Chia Pudding | #vegan

Print Recipe!

Cake Batter Chia Pudding with Coconut Whipped Cream

gluten-free, vegan // yields 2-3 servings

  • 6 tablespoons chia seeds
  • 1 cup unsweetened non-dairy milk (plus more for blending)
  • 6-8 medjool dates, pitted+ well-chopped
  • 1/4 cup almond butter
  • 1/4 cup gluten-free rolled oats
  • 1 1/2 tablespoons cacao nibs
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract

for the topping:

  • 1 can full-fat coconut milk, refrigerated overnight
  • 2-4 teaspoons pure maple syrup
  • 1/2 – 1 teaspoon pure vanilla extract

Stir chia seeds with the milk in a bowl and add the dates, almond butter, and oats. Cover and place in the fridge for at least 2 hours (3-4hrs preferred, or overnight).

Scoop the mixture in your blender with the cacao nibs, 1/2 teaspoon vanilla, and 1/4 teaspoon almond extract. Add a splash of milk and blend until fully smooth and creamy. Add more milk as needed (slowly) to keep the pudding as thick as possible.

Taste and add 1/2 teaspoon more vanilla extract if desired and few more small drops of almond extract (a little goes a long way!). For more sweetness blend in more chopped dates (soaked for easier blending). Refrigerate in a sealed container until chilled. Mixture will thicken a bit more as it sits.

While chilling, open the can of coconut milk and scrape off the solid white layer (about 1/2 way into the can). Avoid scooping any of the liquid. Place in a metal mixing bowl and beat with 2 teaspoons maple syrup and 1/2 teaspoon vanilla extract until fluffy. Add more maple + vanilla if desired. Chill until ready to use and whisk before serving.

Serve the pudding with coconut whipped cream on top and sprinkling of cacao beans.

Keep extra sealed in the fridge for 3-4 days.

Notes: If you have a high-powered blender you probably won’t need to chop the dates. I don’t recommend sweetening the chia pudding with maple syrup or honey because it takes over the “cakey” flavor. I prefer medjool dates but any sticky and plump dates should work here. If you don’t have cacao nibs, simply leave them out or add 1 1/2 teaspoons unsweetened cocoa powder, or 1 1/2 tablespoons dark chocolate chips. Be sure to use full-fat coconut milk. Sometimes the solid part doesn’t rise to the top, which is why I always have 2 cans in the fridge just in case!

Cake Batter Chia Pudding | #vegan
Cake Batter Chia Pudding | #vegan

I realize the pudding looks really chocolaty but I promise it tastes like vanilla cake batter with just a hint of cocoa flavor.

This has been my “I’m haaangry” snack all week long.

Happy (long! if you have off Prez day!) weekend!!



Don’t miss yesterday’s giveaway ending soon!!

And the winner of last week’s giveaway for Kelly’s book, Superfoods at Every Meal is: Jessie!

She answered:

I have been focusing on eating what's in season - joined a CSA this fall & this winter has been full of kale, spinach, squash, sweet potatoes, beets and so many more delicious veggies. It's been good to try and cook with new ingredients.

Right now I'm obsessed with quinoa bowls filled with veggies and topped with a crispy fried egg. Amazing. Oh, and I bought heirloom dried beans online (rancho gordo) and the flavors are incredible. Lots of beans in my quinoa bowls!

Congrats, Jessie! I will be emailing your shortly!