Plant-Based Chocolate Mousse Parfaits for Dessert or Breakfast


Admittedly, we have quite a few dairy-free chocolate mousse recipes on our site, but they each have their own special qualities. And this plant-based chocolate mousse is probably the healthiest one of them all. It’s a lean blend that’s enriched with silken tofu and plantains!

Plant-Based Chocolate Mousse Parfaits for Dessert or Breakfast - Easy, healthy, gluten-free, paleo-friendly recipe with vegan and nut-free options.

Plant-Based Chocolate Mousse Parfaits for Dessert or Breakfast

This recipe was shared was inspired by Disney and Pixar’s Ratatouille, but was created by the chefs at Dole. Hence all of the delicious fruit in the recipe! We call it a parfait, but they call it a verrine – the French way to describe several components layered in a clear glass. No matter what you call it, it’s a fresh way to enjoy a healthy, dairy-free dessert.

As you can see from the nutrition, this recipe makes eight very petite servings. If you want a more boisterous treat or breakfast, count on four servings instead.

Plant-Based Chocolate Mousse Parfaits for Dessert or Breakfast - Easy, healthy, gluten-free, paleo-friendly recipe with vegan and nut-free options.

Special Diet Notes: Plant-Based Chocolate Mousse

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, optionally nut-free (omit the cashews), peanut-free, optionally vegan, vegetarian, plant-based, and paleo-friendly.

Plant-Based Chocolate Mousse Parfaits
Prep time
Total time
No plantains on hand? You can substitute unripe, green banana. Please note that the Prep time is hands-on time. The mousse benefits from some chilling time. See the note below.
Recipe type: Dessert
Cuisine: American
Serves: 8 servings
  • 1 (12-ounce) package silken tofu
  • 1 black plantain, peeled (about 6½ ounces; see above for banana option)
  • 3 tablespoons honey
  • 3 tablespoons cocoa powder
  • 1 kiwi, peeled and chopped
  • ½ cup finely chopped pineapple
  • ⅓ cup raspberries
  • 1 tablespoon chopped roasted cashews
  • 1 tablespoon toasted coconut chips
  1. Place the tofu, plantain, honey, and cocoa powder in your blender or food processor, and process on high for 1 minute, or until smooth. Cover and if you have time, refrigerate the mousse for several hours or overnight.
  2. Divide half of the chocolate mousse between 8 small glasses (champagne, small parfait, or drinking glasses). Top with the kiwi and pineapple, then the remaining chocolate mousse, followed by the raspberries, cashews, and coconut chips.
Refrigeration Note: The mousse will get thicker the longer it chills. If time allows, chill overnight for the best “mousse-like” texture.

Plantain Note: Their picture shows a yellow banana, which is a bit misleading. If using a plantain, you want it to be very ripe, which is typically when they are black on the outside. If substituting banana, you want it to be on the unripe, green side.
Nutrition Information
Serving size: 1 parfait Calories: 99 Fat: 2g Saturated fat: 1g Carbohydrates: 19g Sugar: 12g (6g added sugar) Sodium: 7mg Fiber: 2g Protein: 3g

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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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