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!
Delicious!
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