Fluffy, creamy & sweet with an extra caffeine kick. The perfect dessert for when you need to be productive in the afternoon!
The idea for this espresso mousse came to me when I wanted to make chocolate mousse (which I have already made a dozen times) and found out we ran out of cacao powder. I had already added dates and silken tofu to the blender so I was like ‘OH NOOOO’ until I realised I could finally try a different variation. So I stood in the kitchen thinking about what ingredient I could add to my blender instead of cacao powder. My mum was just making a coffee for herself – BOOM! The idea was born.
As much as I love chocolate, I think I like this variation even better. This mousse is so creamy, your non-vegan friends and colleagues won’t believe it’s vegan. And when you tell them what the base is – silken TOFU – they’ll probably be even more confused. TOFU?? But this doesn’t taste like tofu at all!
And wanna know the best thing about this mousse – it’s healthy. Silken tofu is high in protein and nutrients typical for beans. Soybeans are beans and all beans are nutrient powerhouses. By the way – coffee beans are also beans. Which makes coffee bean juice. Which means coffee is healthy! (In small amounts or caffeine-free)
If you’ve never tried silken tofu, DO IT! It’s changed my life. After a few hours in the fridge, it gets so firm you can turn the jar upside down (almost) without anything spilling! You can get silken tofu in health food stores and Asian supermarkets. I prefer to buy organic silken tofu as it’s always GMO-free. However, it’s sometimes cheaper in Asian stores. The quality is usually the same and both kinds are suitable for making desserts.
My favourite sweetener
The third superfood is DATES. From all sweeteners out there dates are definitely the healthiest. They’re packed with fibre and nutrients and they are so sweet that I have heard some people claim they’re sweeter than refined sugar. I am grateful to have discovered this amazing superfood and have been using dates as a preferred sweetener whenever suitable.
I get my dates from KoRo Drogerie – save 5% on your order with the code ‘FRUITFAIRY’.
Now let’s get blending this double bean goodness!
- 400 g silken tofu
- 100 g dates (pitted)
- 60 ml espresso (2 x 30ml)
- 0.5 tsp vanilla bean powder
- Make Espresso (30ml / 30g each).
- Drain silken tofu and add it to the high-speed blender together with the espresso.
- Add pitted dates and vanilla bean powder. Pulse for about 60 seconds or until completely smooth. If you don't have a strong blender, soak the dates for a few hours before blending them.
- Transfer the mousse to a jar and keep in the fridge for at least 3 hours before serving.