Chocolate Ginger Mousse Vegan Waffle Topping
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Dark Chocolate Ginger Mousse Vegan Waffle Topping

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.
Prep Time35 mins
Total Time35 mins
Course: Breakfast, Dessert
Cuisine: Vegan
Servings: 4 people
Calories: 399kcal
Author: Dave W.


  • 10 ounces firm tofu (crumbled)
  • 1/2 cup plus 2 tablespoons raw cashews (divided)
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 2 ripe medium bananas (divided: 1 to be blended into mousse, 1 to slice and decorate top of mousse)
  • 1/4 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 teaspoon vanilla extract
  • dash salt to taste
  • dash cinnamon


  • 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.
  • 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.
  • Chill for at least 1 hour before serving.
  • 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.
  • 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.