Notes from Sarah: This is one of our signature vegan desserts, non traditional. Why should vegans not have a bit of decadence in their diet? We try to have menu offerings for all kinds of diets. This is a nice early summer (late May and early June) dessert. Any kind of berry or mixture of berry will do. Just buy what is in season! Vegans and non Vegans love it.

Source: Midwest Living


Recipe Summary

45 mins
2 hrs
20 mins
10 mins
3 hrs 15 mins


Ingredient Checklist


For mousse:
  • In a double boiler or a small heavy saucepan, cook and stir chocolate over low heat until melted. Set aside.

  • In a food processor, combine tofu, 1/3 cup maple syrup and hazelnut liqueur. Cover and process until mixture is smooth. Add melted chocolate. Cover and process until well-combined and creamy, scraping down the sides as needed. Cover and chill for 2 to 4 hours.

  • Prepare and cool Chocolate Cake. Cut cake into 1-inch square pieces. Set aside.

For berry puree:
  • In a food processor, combine 1 1/2 cups blueberries, cranberry juice, the 2 tablespoons maple syrup and raspberry liqueur. Cover and process until mixture is smooth.

  • Spoon half of the berry puree into the bottom of eight chilled 8- to 10-ounce glasses, such as margarita, martini, parfait or dessert glasses. Top with half of the chilled mousse. Evenly divide the cake pieces among glasses. Top with the remaining mousse and berry puree. Garnish with additional fresh blueberries. Cover and chill any leftovers up to 24 hours.

Nutrition Facts

619 calories; fat 22g; saturated fat 6g; carbohydrates 101g; mono fat 13g; poly fat 3g; insoluble fiber 5g; sugars 66g; protein 8g; vitamin c 5.9mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 2.6mg; vitamin b6 0.1mg; folate 72.6mcg; sodium 465mg; potassium 340mg; calcium 50.5mg; iron 3.6mg.