Healthy Dairy-Free Chocolate Mousse


This recipe for dairy-free chocolate mousse was a “sweet” entry in our March Recipe Madness Contest, created and submitted by Jessica Stier. To qualify, the recipe contains 8 ingredients or less, but includes Almond Plus Protein Almond Milk by So Delicious Dairy Free.

Healthy Dairy-Free Chocolate Mousse

This decadent dairy-free chocolate mousse is leaner and higher in protein than traditional thanks to the use of silken tofu (use organic whole soy tofu if possible!). It’s also relatively low in sugar as Jessica uses a combination of dark chocolate and sugar-free stevia. If you prefer to use another sweetener, you can swap about 2 tablespoons of your favorite sweetener (sugar, agave nectar, etc) for the stevia.

Healthy Dairy-Free Chocolate Mousse

Go Dairy Free - The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein-Free LivingSpecial Diet Notes & Options: Dairy-Free Chocolate Mousse

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, vegan, and vegetarian.

For nut-free and dairy-free chocolate mousse, you can substitute coconut milk beverage for the almond milk. Just be sure to select a “nut-safe” dairy-free chocolate, if needed.

Healthy Dairy-Free Chocolate Mousse
Prep time
Total time
Serves: 4
  • 14-ounce package firm organic tofu, drained of liquid
  • ¾ cup So Delicious Dairy Free Unsweetened Almond Plus Almond Milk
  • ½ teaspoon liquid stevia extract (I used SweetLeaf; see post above for sweetener options)
  • ⅛ teaspoon salt
  • 4.5 ounces dairy-free dark chocolate, melted (I used Theo)
  • Grated dairy-free dark chocolate, for garnish (optional)
  1. Place the drained block of tofu on a few paper towels, press lightly to drain out excess liquid.
  2. Put the tofu, almond milk, stevia and salt in your blender or food processor, and puree until smooth.
  3. While the blender or food processor is running, pour in the melted chocolate. Puree until the mixture is even and smooth, stopping to scrape down the sides of the blender or bowl as needed.
  4. Scoop the pudding-like mixture into serving bowls, cover with plastic wrap touching the surface and refrigerate overnight.
  5. Serve the next day with some grated chocolate on top, if desired.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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  1. Pingback: 100+ Recipes and Tips to Satisfy Creamy Dairy-Free Cravings

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