Creamy Vegan Chocolate Mousse
The truth is, I only think this makes 4 servings. "Think" being the operative word here.
I can't know for sure, because I (very graphically) took down a fair bit of it shortly after this photo was taken. And again when I went to scoop the rest from the food processor. And again when I packaged it into tupperware. And again, when I pulled it from the fridge when my husband got home, giddy to show off my latest creation.
I guess in my mind, something so delicious yet so incredibly health-promoting, protein-rich and satiating seems entirely too good to be true. It's like I just have to keep trying it to make sure its still creamy and glorious - and not just some gross concoction I've convinced myself to tolerate.
Let me assure you, friends. Creamy and glorious it is.
All 4, likely 3, potentially 5 servings.
Prep time: 10 miN
Total time: 10 min
Makes: 4 servings
1 pack organic soft or extra firm silken tofu
1/2 a ripe avocado
1/3 cup cocoa powder
1/4 cup maple syrup
1/2 tsp vanilla extract
small pinch sea salt
1/4 cup dark chocolate chips/chunks (optional)
pomegranate seeds, fresh strawberries, raspberries, or coconut flakes for topping
Drain and rinse the tofu and add to a food processor with the avocado, maple syrup, vanilla and sea salt. Blend until smooth.
Add the cocoa powder and blend again until smooth. Now add the chocolate chunks and pulse until there are small chocolate bits throughout the pudding.
Top with fresh pomegranate seeds, berries, coconut flakes, or sliced nuts and dig in!
This sweet treat will keep for 3-4 days in the refrigerator, in an airtight container.
For more disease-fighting & drool-worthy
meal ideas, check out my other plant-powered recipes here: