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 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. Just a touch of agave to sweeten the deal, and some chilli for a final kick.
1/3 cup 1/3 cup Green and Black’s Organic Fairtrade Cocoa, or any unsweetened cocoa powder
1/3 cup to 1/2 cup agave nectar depending on your taste
2 tsp natural vanilla extract
2 Tbsp raw peanut butter or raw almond butter
1/4 tsp chilli flakes
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Directions Preparation:10min › Extra time:2hours chilling › Ready in:2hours10min
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.
**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.