I’ve been so excited to share this decadent, easy-to-make, vegan Chocolate Mousse Cheesecake with you!! This was the one thing that finally motivated Evelyn to walk!!! Seriously, her first steps were to this mousse!! The secret ingredient in this mousse that makes it so creamy is silken tofu. If you’re thinking “Tofu?? Gross!”, I promise you would never know there is tofu in here. Give it a try and I think you will be hooked! Vegan Chocolate Mousse Cheesecake
Crust Ingredients:
🍫 1 1/2 cups almond flour
🍫 1 cup pitted dates (soak them in hot water for 5 minutes)
🍫 1 tbsp peanut butter
🍫 Up to 1 tbsp water
Chocolate Mousse Ingredients:
🍫 1 box Mori-Nu Silken Tofu Organic
🍫 2/3 cup dark chocolate, melted
🍫 2 tbsp maple syrup
🍫 1 tbsp peanut butter
Directions:
- Process together all of the crust ingredients, except for the water. Add 1 tsp of water at a time until the crust sticks together. Spread the crust out on a dish coated in coconut oil.
- Wipe down the blender and then blend together all of the chocolate mousse ingredients until smooth. Pour the mousse over the crust and use a spatula to smooth.
- Refrigerate for 3 hours. Cut into slices and enjoy as-is or with melted chocolate or peanut butter!
Vegan Chocolate Mousse Cheesecake
Ingredients
- 1 1/2 cups almond flour
- 1 cup pitted dates (soak them in hot water for 5 minutes)
- 1 tbsp peanut butter
- Up to 1 tbsp water
- 1 box Mori-Nu Silken Tofu Organic
- 2/3 cup dark chocolate, melted
- 2 tbsp maple syrup
- 1 tbsp peanut butter
Instructions
- Process together all of the crust ingredients, except for the water. Add 1 tsp of water at a time until the crust sticks together. Spread the crust out on a dish coated in coconut oil.
- Wipe down the blender and then blend together all of the chocolate mousse ingredients until smooth. Pour the mousse over the crust and use a spatula to smooth.
- Refrigerate for 3 hours. Cut into slices and enjoy as-is or with melted chocolate or peanut butter!
