Chocolate Raspberry Mousse

Tamika Woods15 November, 2026 Updated: November 12, 2026 1 min read

Silken tofu makes this dark chocolate mousse extra creamy, while tart raspberries and crunchy pumpkin seeds balance out the richness. Each generous serve provides an estimated 11 mg of plant-based iron and 16 g of protein.

Ingredients:

300 g silken tofu, drained
120 g dairy-free 70% dark chocolate
2 tsp blackstrap molasses
1 tsp vanilla extract
Pinch of salt
1 cup frozen raspberries, thawed, or 1 cup fresh raspberries
¼ cup pumpkin seeds

(makes 2 generous servings)

Instructions:

Blend the silken tofu, vanilla and salt until smooth.
Melt the dark chocolate, then add it to the blender with the blackstrap molasses. Blend until silky.
Divide the mousse between two glasses and refrigerate for 2–3 hours, until set.
Mash the raspberries with a fork. Spoon them over the mousse and sprinkle with pumpkin seeds just before serving.

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About Tamika Woods

Tamika Woods is a Clinical Nutritionist and bestselling author of PCOS Repair Protocol. She holds a Bachelor of Health Science (Nutritional Medicine) from Endeavour College of Natural Health and a Bachelor of Education from UNSW, graduating with Honours in both.

She is a certified Fertility Awareness Method Educator and ANTA member, and the recipient of the ANTA Graduate Award. After a decade managing her own PCOS, Tam now helps women find hormonal balance through evidence-based protocols.

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