Vegan Chocolate & Banana Mousse

Vegan Chocolate & Banana Mousse

If a delicate and silky smooth vegan chocolate mousse is what you’re after, then look no further. This easy to make recipe will deliver a tasty and guilt free treat.

Delicious vegan chocolate mousse


This simple but luscious dessert (or breakfast) is made from tofu, banana and cocoa powder and is light and low calorie. Who doesn’t love a decadent breakfast at only 280 calories?

If you don’t have Agave Nectar you can substitute for Maple Syrup, however maple generally isn’t as sweet so you may need a little more.

It’s important you get nice ripe sweet tasting bananas too. I have made this before with slightly under ripe bananas and it hasn’t been as smooth or as tasty.

I topped the vegan chocolate mousse with mixed berries but you could go with sliced banana, crunch granola or even broken up Oreos. The sky is the limit with accompaniments for this dessert.

I like to set it in individual glasses or bowls so that it doesn’t get disturbed before serving. It’s also not quite as firm as maybe a traditional chocolate mousse so it’s best to have it portioned out before serving to your dinner party guests. It’s not that the mousse is runny, but it’s definitely not as firm as you may expect.

I hope you enjoy this vegan chocolate mousse as much as I did. Let me know in the comments how it turned out for you.

Vegan Chocolate Mousse
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5 from 1 vote

Vegan Chocolate & Banana Mousse

Prep Time 10 minutes
Total Time 1 day 10 minutes
Servings 2


  • 250 grams silken tofu
  • 1 tbsp raw cocoa powder
  • 2 tbsp Agave Nectar
  • 1 ripe banana
  • Frozen or fresh berries to top with


  • Add all of the ingredients except the berries to a food processor and blend until smooth.
  • Pour into two ramekins or glasses and cover with cling wrap.
  • Refrigerate for a couple of hours or preferably overnight to let them firm up.
  • Top with your favourite berries or chocolate. I glazed some frozen berries with agave nectar by tossing the berries whilst cold with the nectar and sprinkled with shredded coconut.

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