The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.
I know what you’re thinking. Tofu? In a chocolate dessert? Hear me out…it’s very smooth.
It’s also a healthier option than traditional mousse. I love this Cleveland-made tofu for its extra firm texture that breaks down nicely with the bananas in the recipe.
There’s melted chocolate and cocoa powder involved here as well, along with a dash of coconut oil for that chocolaty sheen that makes our mouths water.
This recipe is quick and makes quite a bit for the family, so I encourage you to make it and share!
- 16 oz. extra firm Cleveland Tofu
- 2 ripe bananas
- 2 Tbsp. instant coffee
- 2 oz. 70% cocoa bittersweet dark chocolate
- 1 tsp. coconut oil
- 6 Tbsp. unsweetened cocoa powder
- 2 Tbsp. agave nectar
- 1 Tbsp. vanilla paste
- Place tofu in the bowl of a food processor and blend until creamy.
- Add bananas and process until smooth.
- In a double boiler saucepan, melt chocolate pieces in glass bowl with coconut oil above boiling water.
- Add the instant coffee to the chocolate mixture.
- Add the chocolate mixture to the food processor with tofu along with the cocoa powder, agave nectar and vanilla paste. Process until smooth.
- Transfer mousse into serving bowls.