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Chocolate mousse with oat cookies

This mousse is smooth, with a crunch from the oat cookies, and a tangy finish from the coconut yogurt and raspberries!

Vegan, nut free | Serves 3 | DESSERT


  • 300g silken tofu
  • 100g dark chocolate (I used 70% Lindt)
  • 2-3 tablespoon maple syrup

Serve with:

  • 9 oat cookies, crushed
  • 1-2 tablespoons coconut yogurt
  • Fresh raspberries



1.Melt the chocolate, either on a bain-marie (the bowl shouldn't be touching the boiling water!) or in the microwave for 1-2 minutes, checking it every 30 seconds.

2.In a blender add the tofu, melted chocolate, maple syrup and blend until smooth.

3.Crush the cookies in a food processor or add them in a clean bag and crush them with something heavy.

4.Serve in little jars or glasses, starting with the crushed cookies, followed by the chocolate mousse.

5.Refrigerate for 2-3 hours until thickened.

6.Add some coconut yogurt and fresh raspberries on top before you serve it!


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