Vegan Espresso Mousse Recipe


  • 2 1-ounce shots of espresso
  • 1/3 cup walnuts
  • 1/3 cup silken tofu
  • 2 medjool dates, pitted
  • 1 barely ripe banana
  • Toppings of your choice


1. Pour two shots of espresso, then refrigerate until cool, 10 to 15 minutes. (If you’re feeling antsy, you can put them in the freezer to speed things up a bit.)

2. Combine all the ingredients in a blender and process until smooth. (You can use a little non-dairy milk if the ingredients are too thick to mix—just be sure to use as little as possible or the mousse won’t set up as well.)
3. Pour into two small dishes and refrigerate for at least 30 minutes, covered.

4. Serve as-is, or top with your favorite espresso beverage-inspired ingredient. Here are a few ideas:

Make it a mocha…

Something you should know about me: I’ll eat a coconut anything…

And, caramel macchiato-style with walnuts (just a heads up, this will, of course, make it NOT vegan—unless you can find vegan caramel!)…

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