Vegan Chocolate Mousse




Ingredients: 


Note: Place the can of coconut milk in the refrigerator upside down for at least 3 hours. This helps make the mousse creamier.
1 block soft tofu (12 oz), drained 
½ cup canned coconut milk 
½ cup 100% maple syrup 
½ cup unsweetened cocoa powder 
2 tablespoons peanut butter 
1 teaspoon vanilla extract 
1 teaspoon salt 

Step-by-step instructions: 

1. Place all ingredients into a high-powered blender. Puree until very smooth.

2. Divide among 4 to 6 ramekins or small bowls and allow to chill in the refrigerator for 30 minutes or more to set. 

3.Top with fresh raspberry when serving.

Enjoy!

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