Vegan Chocolate Mousse with Coconut Whipped Cream
Ingredients
- 1 block 12 oz organic extra firm tofu
- 3 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoons smooth almond butter
- 2 heaped tablespoons raw cacao
- pomegranate or any fruit for garnish
- pinch of salt
Coconut whipped cream
- 1 can full fat coconut milk
- 1/2 teaspoon vanilla extract
- 1 tablespoon maple syrup
Preparation
Once the can of coconut milk is chilled solid, open it and scoop out the solid coconut cream. Save the liquid for another use.
Blend the coconut cream in a small food processor until it thickens like dairy whip. Add 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract, and pulse until well incorporated. Transfer to a clean jar and refrigerate.
In the same food processor, add the crumbled tofu and process until smooth, which may take 2-3 minutes. Add the remaining ingredients and process until smooth and silky.
Spoon the mixture into 4-5 small dessert bowls. Top with the whipped coconut cream, a light dusting of cacao, and any seasonal fruit. Chill before serving.
