Vegan Chocolate Chilli Pepper Mousse

READY IN: 5mins


  • 12
    ounces of organic firm silken tofu (1 packet/300gm)
  • 13
    cup green and black's organic fairtrade cocoa
  • 13 - 12
    cup agave nectar, depending on your taste
  • 2
    teaspoons natural vanilla extract
  • 2
    tablespoons raw peanut butter or 2 tablespoons raw almond butter
  • 14
    teaspoon chili pepper flakes


  • Throw all ingredients in your blender and puree until smooth and well combined.
  • You might have to stop and scrape the sides of your blender to make sure it is all mixed through.
  • Spoon mixture into martini glasses or serving bowls, and chill in the fridge for a couple of hours to yield the best results. The mixture will thicken slightly and the flavor of the chilli will strengthen. However, I have scoffed this after half an hour and been more than satisfied.
  • Like I always say, people take the first bite with their eyes. I like to serve this in gorgeous clear shallow cocktail glasses to elevate this into my “simple but special” file.
  • Serve with fresh raspberries, a dollop of soy cream, and some crushed raw almonds.
  • The different textures and flavours make this a winner on every level.
  • **Please note – For those of you with severe wheat, gluten, and dairy allergies – The Green and Black’s cocoa (and a lot of others) is produced in a factory that also works with wheat, milk, hazelnuts, almonds, cashews, pistachios and brazil nuts. It is not in contact with peanuts.