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!