Recipe by: Lubaina Sadikot
Source: Minimalist Baker Blog
Serves: 8


  • 1 ½ cup (185 g) raw walnut
  • 1/3 cup (40 g) unsweetened cocoa or cacao powder
  • 1 cup (175 g) pitted dates, soaked for 10 minutes in warm water and drained
  • Coconut oil for greasing
  • Raspberries for decoration (optional)
  • 1 packet silken tofu, drained, patted dry
  • 1 3/4 cups dark chocolate
  • 1/2 cup full fat coconut milk (or another dairy-free milk)


  • Prepare the crust by pulsing walnuts and cocoa powder in a food processor until it reaches a fine meal. Remove and set aside.
  • Place soaked dates in the food processor and process until small bits remain and it’s sticky. Add back in the walnut-cocoa meal and process until well combined.
  • Transfer to a glass pie pan lightly oiled with coconut oil. Alternatively, place parchment in the bottom for easy removal. Place a piece of plastic wrap over the crumbs and press with your hands to form a uniform crust that goes up the sides. Pop in the freezer to set.
  • Melt the chocolate in the microwave in 30 second increments or melt in a double boiler. Once melted, work quickly to add to a blender along with the tofu and coconut (or other dairy free) milk. Blend until smooth, about 1 minute, scraping down the sides as needed.
  • Pour over crust and smooth. Cover and freeze until set. Alternatively, refrigerate for at least 2 hours or until pretty firm.
  • For easiest serving and longer storage, freeze.

Download PDF version here: Lubaina Sadikot – American Tofu Chocolate Mousse