You’d never guess this decadent vegan chocolate mousse is hiding a secret serving of veggies within its sweet depths! Grated carrots add substance and a delicious earthy undertone to this healthy treat, which also harnesses the power of prunes and tofu to create the creamy texture. Cocoa powder delivers that chocolate punch that all avid dessert lovers will appreciate, while fresh raspberries bring juicy tartness to each bite. Feel free to swap out the toppings with different fruit, shredded coconut, nuts, or a dollop of Aquafaba Whipped Cream!

For more vegan chocolate desserts, check out these tasty ideas:

By Mary Margaret Chappell,


  • 2 large carrots, grated
  • ½ cup pitted prunes or dates
  • ¼ cup unsweetened cocoa powder
  • ¼ cup firm light silken tofu
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure maple syrup
  • ½ cup fresh raspberries or sliced strawberries


  • In a medium saucepan combine carrots, prunes, and 1½ cups water. Bring to boiling; reduce heat. Cover and simmer 30 to 40 minutes or until carrots are very soft. Remove from heat. Stir in cocoa powder. Let stand, covered, 5 minutes.
  • Transfer cocoa mixture to a food processor; process 1 minute or until smooth. Add tofu, vanilla, and maple syrup; process 1 minute more or until creamy. Press the mixture through a fine-mesh sieve. Spoon into small serving bowls. Cover and chill until ready to serve. Top with fresh berries.

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Leigh Spear

This did not work for me. I have a vitamix so I expected a much creamier texture. It was lumpy. Chocolate flavor was just ok. And it only made 2 small dishes. I wonder if doubling the recipe would give the blender more volume to work with-seemed like mousse was mostly just splattered on sides and sticking to bottom and not really getting processed.

About the Author

Headshot of Mary Margaret Chappell

About the Author

Mary Margaret Chappell

When Mary Margaret Chappell first started out in the plant-based food world as a writer, editor, and recipe developer, she was a bacon-loving former pastry chef who didn’t think she could ever cook without butter. Fourteen years, four cookbooks, dozens of cooking classes, and hundreds of recipes later, her favorite thing in the world is sharing the tips, techniques, and recipes that show just how easy and delicious whole-food, plant-based cooking can be. The former food editor of Vegetarian Times magazine has done away with her dependency on butter and is honing her skills at baking with natural sweeteners. Chappell lives in France, where plant-based eating can often be a challenge, but the fruits, vegetables, grains, and legumes available are simply amazing. Find her on Instagram and Facebook.
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