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Vegan Kona Coffee Chocolate Mousse

Vegan, gluten-free, dairy-free and ultra delicious chocolate Kona coffee mousse!!

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Prep Time: 10 | Cook Time: 10 | Ready In: 2-3 hours
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US Metric
  • 13 oz Madre (or your favorite) Chocolate
  • 1/3 cup Kona coffee liqueur (Trader Vic's)  
  • 1 tbsp of your favorite Kona coffee grinds 
  • 1 tsp vanilla extract     
  • 1 lb (2 cups or 16 oz) silken tofu   
  • 1 tbsp local honey     
  • Crushed Oreos (optional for crust or topping) 
  • Crushed macadamia nuts (optional for crust or topping) 

Cooking Process:

In 4-quart or larger saucepan add 3-4 cups of water and bring to a boil, then reduce to medium heat. 

Break your chocolate up into small pieces and place in a metal mixing bowl along with your Kona coffee liqueur and Kona coffee grinds.

Place the metal bowl on top of the saucepan. Stir with a spatula until melted. 

Carefully remove from heat and stir in the vanilla extract. (Metal mixing bowl will be hot.)

In a blender, food processor or Vitamix, combine the tofu, melted chocolate mixture, and honey until smooth (1-2 minutes).

Pour the filling into individual souffle cups, containers or your favorite mold and refrigerate for 2 hours, or until the filling sets firm.

If using a mold, freeze 2-3 hours so you can pop out of the desired shape without breaking it. 


Blend up some Big Island macadamia nuts as a crust or topping.

Blend up some Oreos as a crust or topping.

Set aside some of your chocolate mixture and drizzle on top as a garnish

This recipe is:

Vegan (omit honey), Gluten Free, Dairy Free, Low Sodium