Chocolate Almond Mousse

by Edward Daniel
Caption of Chocolate Almond Mousse. Image by Edward Daniel (c).

Chocolate Almond Mousse ingenious and scrupulously pleasurable recipe is part of my “Beginner’s Survival Guide to Veganism” series. It is so easy to toss this recipe together and guests love it.

Blanched almonds, I purchase from a nifty Asian outlet in Hayes.  It has an online presence too which can be found here – I love it because it is reasonably priced and tends to be good quality stuff which I use.

What to do next

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Caption of Chocolate Almond Mousse. Image by Edward Daniel (c).
Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 500g organic silken tofu
  • 1tsp vanilla essence
  • 50g unrefined raw cane sugar
  • 2tbs date nectar
  • 50g chocolate powder
  • 50g almond, blanched ground


  1. Place the tofu in a food processor with the remaining ingredients. Whizz to a fine consistency.
  2. Place in serving bowls and leave to refrigerate for a couple of hours.
  3. Serve cold.


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