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Published on February 28th, 2018 | by Frank Kraus


Vegan Chocolate Mousse

submitted by Frank Kraus, La Montañita Co-op

Frank Kraus, the baker at La Montañita Co-op’s westside store, has always been interested in baking and cooking, from his earliest memories of making pies from the fruits trees in his back yard to his first job at the bakery where his father worked as a cleaner. By the time Kraus graduated from high school he was managing that bakery. “I love baking because I get to see the joy people experience from what I make,” he says.

Over the years, Kraus has made some incredible things, from a three-tiered cake celebrating La Montañita Co-op’s 40th anniversary to award-winning bread cornucopias with rolls spilling out. His first experience baking with gluten-free and vegan ingredients began when he kicked off his career at La Montañita over 10 years ago. In those days there were not many vegan and gluten-free options, so he learned tricks along the way. He has spent years simplifying and perfecting these recipes; not only are they delicious, they’re not loaded with processed ingredients and emulsifiers.

Vegan Chocolate Mousse Ingredients:

1 cup semi-sweet chocolate chips

¾ cups soy milk

1 package extra firm tofu

2 tablespoons agave nectar


Melt chocolate chips in soy milk and blend together (microwave or stove top in water).

Drain tofu and break apart into a blender.

Add chocolate-soy mixture and agave nectar to tofu in blender.

Blend on high for one minute (scrape sides to avoid loss).

Pour into pie shell or parfait cups. Refrigerate until set.

Optional: Add So Delicious Vegan Coconut Whipped Topping, cacao nibs or chocolate chips to taste.


La Montañita Co-op’s westside store is located at 3601 Old Airport Ave. in Albuquerque. For more information, call 505503-2550 or visit

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