Prep 5 mins
Cook 0 mins
This vegan chocolate mousse is a beacon of hope for even the most self respecting 1000 calorie mousse devotee. Everything comes to the party to create the perfect blend of sweet and spicy. The tofu gives you some protein, and that lovely creamy texture that gets better when set. The cocoa adds that vital decadence that is a prerequisite in any great chocolate mousse, and the nut butter and vanilla give it an added dimension that stops it from being flat. Just a touch of agave to sweeten the deal, and some chilli for a final kick. I am not really a peanut butter fan for many reasons and do not use it very often. But I can’t deny the flavor it brings to this. I prefer to use raw almond butter as a healthier option. Hazelnut butter works well too. It is all a matter or personal preference. You can also make this mousse without the chili. It still tastes wonderful, but I find that the heat lifts the heaviness of the cocoa and just gives the whole taste sensation an extra burst.
- 340.19 g of organic firm silken tofu (1 packet/300gm)
- 78.07 ml green and black's organic fairtrade cocoa
- 78.07-118.29 ml agave nectar, depending on your taste
- 9.85 ml natural vanilla extract
- 29.58 ml raw peanut butter or 29.58 ml raw almond butter
- 1.23 ml chili pepper flakes
- Throw all ingredients in your blender and puree until smooth and well combined.
- You might have to stop and scrape the sides of your blender to make sure it is all mixed through.
- Spoon mixture into martini glasses or serving bowls, and chill in the fridge for a couple of hours to yield the best results. The mixture will thicken slightly and the flavor of the chilli will strengthen. However, I have scoffed this after half an hour and been more than satisfied.
- Like I always say, people take the first bite with their eyes. I like to serve this in gorgeous clear shallow cocktail glasses to elevate this into my “simple but special” file.
- Serve with fresh raspberries, a dollop of soy cream, and some crushed raw almonds.
- The different textures and flavours make this a winner on every level.
- **Please note – For those of you with severe wheat, gluten, and dairy allergies – The Green and Black’s cocoa (and a lot of others) is produced in a factory that also works with wheat, milk, hazelnuts, almonds, cashews, pistachios and brazil nuts. It is not in contact with peanuts.
You have earned your place in foodie paradise. This is the best tasting vegan dessert I've found to date. I only had to substitute for the cocoa; I was out, used some Starbucks hot cocoa mix and cut down on the agave to balance the sweetness. Outstanding, and now becomes one of my four basic food groups:-)