I had some leftover silken tofu from when I made Dark Chocolate Mousse for dessert on Mother’s Day. I could have made that same dessert but I wanted to try a different version. At first I was thinking Peanut Butter Mousse, definitely will have to try that out sometime, but I was in the mood for something chocolatey. I then came across a recipe for a Chocolate Banana Pudding, and that sounded perfect. The actual recipe calls it a pudding, but I made mine and let it sit overnight so it would be thicker like a mousse. I also did not want to use sugar so I used dates as a natural sweetener and it turned out perfectly. My recipe below only makes 2 servings since I only had 1/2 package of silken tofu left.
This recipe was adapted from here.
- 1/2 banana (I used a frozen one and slightly more than 1/2 since I really like banana flavor)
- 1/2 package of Mori-Nu Silken Tofu
- 2.5 tablespoons unsweetened cocoa powder
- 1/4 cup dates (I used about 5)
- 1.5 tablespoons almond milk
- pinch of cinnamon
Directions: Put all ingredients into a blender and process until smooth. Pour into individual serving glasses and refrigerate for at least an hour before serving. (Unless you want it to be more of a pudding or you just can’t wait that long, then you can eat it immediately.)
Note: The longer you let it chill in the fridge, the thicker the mousse will get.