Vegan Chocolate Mousse and More!

There was once a day when vegan chocolate mousse, brownies, chocolate cream pie and our other favorite chocolate vegan desserts were unheard of.

In response to their sweet tooth and the desire to produce delicious vegan food that reflected their favorite comfort foods and special treats, the Gentle World Community began creating these recipes over 40 years ago. Some were published in the first vegan cookbook in America The Cookbook for People Who Love Animals and all are now found in Incredibly Delicious: Recipes for a New Paradigm.

To find organic and truely fair trade chocolate companies check out : Fair Trade Chocolate: A Myth?

Gentle World strives to produce recipes that are not only cruelty-free, but are also filled with extra flare and flavor. So enjoy!

 

Next: Vegan Chocolate Mousse

All I really need is love, but a little chocolate now and then doesn’t hurt!

- Lucy Van Pelt [From Peanuts by Charles M. Schulz]

Even the name “Chocolate Mousse” has a velvety smooth sound to it. We think this is such a high class treat that we’ve provided not one, but two different vegan chocolate mousse recipes to dive into.

Chocolate Mousse
serves 3–4

1 lb. (2 cups) organic soft tofu
2–3 Tbsp oil (mild-flavored oil such as organic sunflower)
1 Tbsp. almond butter or tahini
6 Tbsp. unrefined dry sweetener (such as Rapadura)
1 cup vegan chocolate chips (optional)
5 Tbsp. cocoa powder
2 Tbsp. carob powder
1/3 cup maple syrup**
1 tsp. vanilla

1. Melt chocolate chips*. Rinse and drain tofu.
2. In a food processor, using the “S” shaped blade, blend all ingredients until smooth
and creamy, scraping sides with a spatula periodically. Chill in parfait glasses. Serve.

If the recipe above isn’t decadent enough for you, try the “Rich Chocolate Mousse” below. It’s still delectably dairy-free and delicious!

Rich Chocolate Mousse
serves 3

1 cup vegan chocolate chips
1/3 cup water
2 Tbsp. carob powder
2 Tbsp. cocoa powder
4 Tbsp. maple syrup**
2 Tbsp. oil (mild-flavored oil such as organic sunflower)
5 Tbsp. unrefined dry sweetener (such as Rapadura)
1/2 cup organic soft tofu, mashed

1. Melt vegan chocolate chips*. Rinse and drain organic tofu then mash.
2. In a food processor, using the “S” shaped blade, first blend carob and cocoa powder
with water and the melted chips. Add remaining ingredients and blend thoroughly.
3. Scrape the sides of the food processor with a rubber spatula then whiz again.
4. Pour into three parfait glasses and refrigerate for a few hours. Serve chilled.

* To melt chocolate, use a double boiler. If you do not have one, boil water in a large sauce pan. Place chocolate in a smaller one and place this saucepan into the boiling water. Warm chocolate on medium heat until melted. Alternatively, place chocolate in a small saucepan on very low heat. Stir until melted.

** To produce maple syrup, sap has to be collected and boiled down. During the boiling, a drop of lard, shortening or vegetable oil is sometimes added to prevent the sap from foaming up, and this ingredient is not listed on the label. When buying maple syrup, look for the kosher symbol, or call the company to see that they use vegetable-based defoamers.

Next: Liberty’s Chocolate Cream Pie… My mouth is already watering.


“Las cosas claras y el chocolate espeso.”

(Ideas should be clear and chocolate thick.)

-Spanish Proverb

If you decide to make this pie, please invite me over!

Liberty’s Chocolate Cream Pie
yields one 8” pie

2 cups vegan chocolate chips
1 organic silken tofu, rinsed and drained
1/4 cup unrefined dry sweetener (such as Rapadura)
1 Tbsp. vanilla

1. Melt vegan chocolate chips*. In a food processor, using the “S” shaped blade,
blend all ingredients until smooth.
2. Make Apple Pie Crust (see below). This will yield two 8″ crusts. Double the filling to
make two pies. Or, to use excess dough, roll it out, cut into strips and top with
cinnamon and sweetener. Bake with the pie shell, below.
3. Split dough in half. Roll one half into a round and place in a pie dish, evenly covering
the sides and bottom, making a lip at the top. Pre-bake crust at 350° for 6–10
minutes until golden-brown. Let cool.
4. Pour filling into baked crust. Refrigerate 45 min. Top with Whipped Dream (See below)

* To melt chocolate, use a double boiler. If you do not have one, boil water in a large sauce pan. Place chocolate in a smaller one and place this saucepan into the boiling water. Warm chocolate on medium heat until melted. Alternatively, place chocolate in a small saucepan on very low heat. Stir until melted.

Crust (Apple Pie)

1 3/4 cups whole wheat pastry flour
1/4 organic soy powder or pastry flour
1/4 cup orange juice
1/2 cup oil
1 tsp. vanilla
1 Tbsp. unrefined dry sweetener (such as Rapadura)

1. Sift flour and organic soy powder into a bowl. Remove any bran.
2. In a separate bowl, whisk wet ingredients together, including sweetener.
3. Mix dry ingredients into the wet. Dough should be wet enough to hold together and dry enough not to stick to your fingers. It is best to use this dough immediately for easy rolling. (Or chill sealed until ready to use.)
4. Split dough in half, leaving one half slightly larger. Roll each half between two piece of wax paper, (dampen a flat surface and place wax paper on it, flattening to remove bubbles) or use flour to keep dough from sticking. Roll from the center outward, until even, about 1/8” thick. Place the larger rolled dough in a pie plate and gently press it into the plate, covering the sides and bottom.

Whipped Dream (vegan whipped cream)

1/4 cup organic soy milk (thick)
1/4 cup unrefined dry sweetener (such as Rapadura)
2 Tbsp. vanilla
3/4 cup oil (light-flavor such as organic sunflower)

1. Pour organic soy milk (such as Vitasoy™ Creamy Original) into a blender, keeping it just under the tips of the blade. Add sweetener and vanilla.
2. Start by blending this mixture then turn blender onto high speed, slowly adding oil. Soy milk will thicken up to a “whipped cream” consistency. Use on your favorite desserts.

Next: A Light Fluffy Chocolate Cream Pie

“All of the evil that people have thrust upon chocolate is really more deserved by milk chocolate, which is essentially contaminated. The closer you get to a pure chocolate liquor (the chocolate essence ground from roasted cacao beans) the purer it is, the more satisfying it is, the safer it is, and the healthier it is.”

-Arnold Ismach “The Darker Side of Chocolate”

Even if it’s a treat, when it’s vegan it just feels better when you indulge.

Chocolate Pie
yields one 11” pie

Crust
1/4 cup oil
1/8 cup + 1 Tbsp. orange juice
1/4 cup unrefined dry sweetener (such as Rapadura)
1 1/2 cups whole wheat pastry flour
1/2 tsp. baking soda

1. In a bowl, whisk together oil, orange juice and sweetener.
2. In a separate bowl, sift flour and baking soda. Add dry ingredients to wet and mix.
3. Chill batter for a few minutes to make rolling easier. With a rolling pin, roll out
dough into a circle larger than the pie dish*.
4. Pat evenly into an oiled pie plate. Bake in a pre-heated oven at 350° for 5–8 minutes.

Filling
1 cup vegan chocolate chips
2–2 1/2 cups (1 lb.) organic tofu
1/3–1/2 cup oil (light-flavored oil such as organic sunflower)
1/2 cup maple syrup*
3/4 cup cocoa powder (or half carob powder)
1/2–3/4 cup unrefined dry sweetener (such as Rapadura)
1/2 tsp. vanilla
1 Tbsp. arrowroot powder
1/2 tsp. sea salt (optional)

1. Melt chocolate chips before blending**. Rinse and drain tofu.
2. In a food processor, using the “S” shaped blade, blend all ingredients together.
(If using cocoa, more sweetener is needed than with carob.)
3. Pour into pre-baked pie shell. Bake at 350° for 30–35 minutes until cream filling
cracks. Chill 3–4 hours allowing filling to solidify before serving.

*Roll pastry dough on a flat, well-floured surface, or try using wax paper. Lightly dampen a clean, flat surface and place wax paper on it. Smooth out the paper to remove all bubbles. Place dough on paper and flatten it out a bit. Cover with another piece of wax paper. Roll outward from the center, using a rolling pin, until dough is even and reaches the desired shape. Thinner pastry dough will make a lighter crust. Once rolled, transfer dough to pie plate, etc. with wax paper. When in place, gently peel paper from the back side.

**To produce maple syrup, sap has to be collected and boiled down. During the boiling, a drop of lard, shortening or vegetable oil is sometimes added to prevent the sap from foaming up, and this ingredient is not listed on the label. When buying maple syrup, look for the kosher symbol, or call the company to see that they use vegetable-based defoamers.

***To melt chocolate, use a double boiler. If you do not have one, boil water in a large sauce pan. Place chocolate in a smaller one and place this saucepan into the boiling water. Warm chocolate on medium heat until melted. Alternatively, place chocolate in a small saucepan on very low heat. Stir until melted.

Next: It’s good for you if it has zucchini in it right? Chocolate cake.

“Nine out of ten people like chocolate. The tenth person always lies.”

- John Q. Tullius

I’ve always been a huge fan of zucchini bread, add a bit of chocolate to the batter and perhaps a little chocolate frosting on top it just gets better and better!

Chocolate Zucchini Cake
yields two 9” cakes

Dry
4 Tbsp. cocoa powder
2 1/2 cups pastry flour
1/4 tsp. sea salt
1/2 tsp. baking powder
1 1/4 tsp. baking soda, sifted

Wet
3/4 cup oil
2 cups unrefined dry sweetener (such as Rapadura)
2 Tbsp. organic soy powder & 4 Tbsp. water
2 cups grated zucchini
1 tsp. vanilla
3/4 cup organic tofu milk (see below*)

1. In a bowl, sift and combine all Dry ingredients. Stir.
2. In a separate bowl, whisk oil, sweetener, soy mixture, tofu milk and vanilla.
3. Mix the dry with the wet together well. Add grated zucchini to batter. Mix.
4. Pour into two oiled 9” cake pans. Bake in a pre-heated oven at 350° for 30–40
minutes or until a toothpick comes out dry.

•Optional ~ Top with half a cup of vegan carob/chocolate chips and bake. Or use one of the delicious chocolate frostings listed below.

*Organic Tofu Milk
Tofu milk is a home-made alternative to soy milk or other non-dairy milk. It is used for baking only, as it contains no sweetener or flavoring, so it wouldn’t taste good by the glass or on cereal! It is easily made by blending tofu with water.

To prepare 2 1/2 – 3 cups:

•    Rinse and drain 8 oz. (one cup) of organic medium-firm tofu.
•    In a blender, blend tofu with one cup water. Purée until smooth.
•    Add one more cup of water and blend.

—————–

Melted Chocolate Chip Frosting
frosts 1–2 cakes

1/4 cup water (or non-dairy milk)
1–2 cup vegan chocolate chips
1/4 cup carob powder
1/2 cup unrefined dry sweetener (such as Rapadura)

Melt vegan chocolate chips (see below*) with remaining ingredients in a small pot but do not boil. Stir. Pour over cake. Allow to cool and solidify. Refrigerate until serving.

* To melt chocolate, use a double boiler. If you do not have one, boil water in a large sauce pan. Place chocolate in a smaller one and place this saucepan into the boiling water. Warm chocolate on medium heat until melted. Alternatively, place chocolate in a small saucepan on very low heat. Stir until melted.

——————-

Chocolate/Carob Frosting
frosts 2 cakes

1 1/3 cups organic tofu (pressed into cup)
4 Tbsp. maple syrup*
2 Tbsp. carob powder
4 tsp. cashew butter
5 Tbsp. unrefined dry sweetener (such as Rapadura)
1 Tbsp. cocoa powder

Rinse and drain organic tofu. In a food processor, using the “S” shaped blade, blend all ingredients together until smooth and creamy. Chill before using.

* To produce maple syrup, sap has to be collected and boiled down. During the boiling, a drop of lard, shortening or vegetable oil is sometimes added to prevent the sap from foaming up, and this ingredient is not listed on the label. When buying maple syrup, look for the kosher symbol, or call the company to see that they use vegetable-based defoamers.

Next: Vegan Brownies with Chocolate Sauce. Need I say more?

“There’s nothing better than a good friend, except a good friend with chocolate.”

- Linda Grayson

I’ve never met someone who didn’t like brownies. Growing up they were one of my favorite desserts and they still are.

Mmm Mmm Mmm!

Brownies
yields 8–9

1/2 cup non-dairy margarine (such as Earth Balance)
2/3 cup cocoa
2 Tbsp. egg replacer
1 cup organic soy milk
2 cups unrefined dry sweetener (such as Rapadura)
1/2 tsp. sea salt
1 tsp. vanilla
2 cups whole wheat pastry flour
1 cup walnuts, chopped

1. Melt margarine in a small saucepan on the stove. Mix in cocoa until creamy.
2. In a mixing bowl, whisk egg replacer and soy milk. Add sweetener, salt, and vanilla.
Mix well, adding the melted margarine and cocoa.
3. Add flour to the wet mixture and mix well. Fold in walnuts.
4. Spread into a 9” x 12” oiled and floured baking pan.
5. Bake in a pre-heated oven at 350° for 25 minutes or until a toothpick comes out dry.

————

If you want to make this an extra special treat try drizzling some chocolate sauce over your brownie and enjoying a cup of “Hot Mochalate” along with it.

Chocolate Sauce

2 squares unsweetened vegan baking chocolate
1/3 cup water
1/2 cup unrefined dry sweetener (such as Rapadura)
3 Tbsp. vegan margarine (such as Earth Balance)
1/2 tsp. vanilla

1. Melt chocolate squares in water over low heat. Stir constantly.
2. Add sweetener. Bring to a boil for two minutes or until slightly thickened.
3. Add margarine and vanilla. Simmer and stir. Cool.

Hot ‘Mochalate’
makes 4 cups

2 cups organic soy milk
2 cups water
4 Tbsp. cocoa
3 1/2 Tbsp. coffee substitute (Such as Inka, Cafix or Pero)
4 Tbsp. unrefined dry  sweetener (such as Rapadura)
1/8 tsp. vanilla

In a small saucepan, heat all ingredients on low. Serve hot.

•Variation ~ Chill and serve on ice or with a scoop of vegan ice cream

 

 

69 comments

Magdalena J.
Past Member 2 years ago

Thank you!

Judith C.
Judith C.2 years ago

Thanks for the recipes.

B C.
Betty C.2 years ago

Anything chocolate .

Samantha Mackie
Samantha Mackie4 years ago

these look amazing! I might make some for easter!

Carmen S.
Carmen S.4 years ago

thanks for sharing this

Sarah M.
Sarah M.4 years ago

Mmm, these all sound so good.

Dan and Tina Partlow
Daniel Partlow4 years ago

Great ideas, thanks!

Teresa Cowley
Teresa Cowley4 years ago

Yum!!

Chad A.
Chad Anderson4 years ago

I am intrigued by this idea of the tofu and would liek to see how that works...

Joe R.
Joe R.4 years ago

They look wonderful! Thanks for mentioning fair trade chocolate.