café tonia

7. August 2026

White Chocolate Pumpkin Seed Mousse

If you’re looking for a dessert that’s a little different from the classic chocolate mousse, this White Chocolate Pumpkin Seed Mousse is one to try!
Made with silken tofu, it’s silky smooth, incredibly creamy, and perfectly balances the sweetness of white chocolate with the rich, nutty flavor of pumpkin seed butter. You won’t taste the tofu at all—it simply creates the dreamiest texture.

It’s the perfect no-bake dessert for warm summer days when you don’t want to spend hours in the kitchen but still want to serve something a little more special. 🤍

Ingredients

300 g silken tofu
120 g vegan white chocolate
4 tbsp pumpkin seed butter
1 tsp coconut oil
Pinch of salt
1 tsp vanilla extract

Optional toppings

Chopped roasted pumpkin seeds
White chocolate shavings
Fresh raspberries

Instructions

Break the white chocolate into small pieces and melt it together with the coconut oil until smooth. Let it cool for 2–3 minutes.
Add the silken tofu, pumpkin seed butter, vanilla extract, salt, and melted white chocolate to a high-speed blender or food processor.
Blend until completely smooth and creamy. Transfer the mousse to an airtight container and refrigerate for 4–6 hours, preferably overnight. This allows the mousse to fully set and develop a lighter, airier texture.
Serve: Scoop into serving bowls and top with chopped roasted pumpkin seeds, white chocolate shavings, or fresh berries. Enjoy!