School holidays and vegan chocolate mousse!

School holidays and vegan chocolate mousse!

Once again in the UK it is the school holidays – time goes so fast I sometimes wonder if there is actually any days spent at school! That said I love the school holidays as we often get up to all sorts of fun and visit new places. Having been SO busy the last three weeks I seem to have missed out on everything! No baking, no cooking, no time in the garden (my bluebells are out), very limited time for checking emails, a stack of post piling up, calls to return and a heap of stuff accumulating in my office to sort through! Unfortunately it seems this hectic chaotic lifestyle will continue for a couple more months but then I will try to get back to blogging regularly! 🙂 Anyway, it’s the weekend and I still have a million things to do (it sure feels like a million)!  but I thought if like me you are short of time, this is a great quick, tasty and easy dessert to whip up! 🙂

Hmmm… have you ever lost a recipe? When I started this blog I just wrote on any paper I could find, then put it in my cooking diary. After a few weeks I decided the blog needed its own space (so I never lose a recipe) so I bought a notebook JUST for recipes. So here I am, typing up this recipe and I’m thinking why on earth would I put oats in this?! Lol… I wouldn’t! That was a breakfast recipe! 😛 I’ve looked through the notebook several times now (and the few odd bits of paper in the front) but could I find it? So I thought oh well, I’ll have to go make it again! That’s how quick and easy this is!!! 🙂


  • 200g silken tofu (pressed and squeezed)
  • 40g agave syrup
  • 1 teaspoon vanilla extract
  • 2 teaspoons cacao
  • 2 teaspoons chia seeds
  • desiccated coconut and dark chocolate for serving (optional)


  1. Put the tofu in a blender with the agave, vanilla and cacao and blitz until smooth.
  2. Stir in the chia seeds.
  3. Spoon into ramekins and chill in the fridge to set (minimum 30 minutes).
  4. Decorate with grated chocolate and desiccated coconut.
  5. Enjoy!

Serve & Store

  • If you omit the chia you have a great creamy dip for fresh fruit.
  • If you make a base out of nuts and dates (maybe oats), you have an instant chocolate vegan cheesecake! 🙂
  • Store in the fridge for up to five days.


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