Vegan Chocolate Chilli Pepper Mousse
photo by The Blender Girl
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 12 ounces of organic firm silken tofu (1 packet/300gm)
- 1⁄3 cup green and black's organic fairtrade cocoa
- 1⁄3 - 1⁄2 cup agave nectar, depending on your taste
- 2 teaspoons natural vanilla extract
- 2 tablespoons raw peanut butter or 2 tablespoons raw almond butter
- 1⁄4 teaspoon chili pepper flakes
directions
- 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.
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Reviews
-
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:-)