Tag Archives: topping

Chocolate Ginger Mousse Vegan Waffle Topping

Dark Chocolate Ginger Mousse Vegan Waffle Topping

This dark, decadent vegan waffle topping recipe uses fresh ginger to complement other rich ingredients. Of course, if you don’t want to put it on waffles, you can serve it by itself.

Truth be told, I concocted it for the birthday party of a friend who requested pies for her birthday, and presented it as a “crustless pie.” I considered bringing along a waffle maker and batter to make the waffle “crust” on the spot, but decided that would be too complex.

It garnered several wonderful complements, so I decided it needed to go on the blog!

Dark Chocolate Ginger Mousse Vegan Waffle Topping
Prep time
Total time
Fresh ginger plays with dark chocolate in this wonderfully decadent, creamy vegan waffle topping. Preparation time excludes one hour of recommended refrigeration prior to serving.
Serves: 6
  • 10 ounces of firm tofu, crumbled
  • ½ cup plus 2 tablespoons raw cashews, divided
  • ½ cup cocoa powder
  • ½ cup sugar
  • 2 ripe, medium bananas, divided (1 to be blended into mousse, 1 to slice and decorate top of mousse)
  • ¼ cup coconut beverage (you can use soymilk if you wish)
  • 1 to 2 tablespoons olive or grapeseed oil
  • 1 tablespoon blackstrap molasses (optional)
  • 2 to 3 teaspoons fresh ginger, peeled and coarsely chopped
  • 1 t vanilla extract
  • dash of salt to taste
  • dash of cinnamon
  1. Put the tofu, ½ cup of the cashews, cocoa powder, sugar, one of the bananas, coconut beverage, 1 tablespoon of oil, molasses, 2 teaspoons of ginger, vanilla, and a dash salt into a powerful blender (see note). Blend well, stopping to scrape down the sides if necessary.
  2. If the mixture is not quite smooth enough, add a second tablespoon of oil. If preferred, also add a third teaspoon of chopped fresh ginger and a dash of salt at a time to your liking.
  3. Chill for at least 1 hour before serving.
  4. Within an hour of serving, slice the second banana. Top the mousse with the sliced banana, the remaining 2 tablespoons of cashews, and a dash of cinnamon.
  5. Scoop onto your favorite sweet or neutral vegan waffles.
If your blender has a tough time due to the thickness, you may need to add additional coconut beverage or soymilk one tablespoon at a time, recognizing that the topping will be thinner. If you have a food processor, you can also try partially mixing it there, and then transferring it to the blender to process until smooth, half a batch at a time.

Coconut Ecstacy Vegan Waffle Topping

Coconut Ecstasy Vegan Waffle Spread


Coconut Ecstasy Vegan Waffle Spread
Prep time
Total time
This recipe is a last-minute concoction for this year's Pittsburgh Global Vegan Waffle Party. I wanted to share in case you needed any more ideas for your own event. Enjoy! Makes 1 cup.
Serves: 4
  • ½ cup coconut manna or coconut butter at room temperature
  • 3 tablespoons vegan margarine at room temperature
  • 2 tablespoons agave nectar
  • ⅓ cup vegan chocolate chips
  • ⅓ cup dried cranberries
  1. Soften the coconut manna by placing the jar in a bowl of hot or warm water if necessary, to make it stirrable. Soften the margarine in the microwave if necessary, just until it's stirrable.
  2. Mix the coconut manna, margarine, and agave nectar in a small bowl until well blended. Fold in all but a tablespoon of the chocolate chips, and all but a tablespoon of cranberries. Stir until evenly distributed. Sprinkle the remaining chocolate chips and cranberries on top.
  3. Spread onto your favorite waffle, or just eat huge globs off of a spoon when nobody's looking.

VegNews Vegan Chocolate & Vegan Cheese Guides

VegNews’ most recent newsletter includes two excellent resources for this year’s Global Vegan Waffle Party: The Guide to Vegan Chocolate, and The Guide to Vegan Cheese. They list a lot of options, so now you have no excuses. :) Only thing I’d add is Love Street Living Foods, a producer of delicious raw organic vegan chocolate from our area.