Denise says:

  • For all chocolate mousse lovers, this is just divine! It’s extremely easy to make, melts in the mouth, and happens to be vegan! For stylish presentation, serve the mixture in shot glasses, wine tumblers or into a one large dish.
  • If you cannot get hold of pecan nut butter, this recipe works equally well with almond nut butter – but then switch your topping to roasted almonds to be consistent with the mixture.
  • Preparation Time:  10 minutes plus at least 2 hours refrigeration time
  • No cooking
  • Serves: 6 people

Ingredients:

  • 35g cocoa powder
  • 300g organic silken tofu – drained
  • 55g roasted pecan butter
  • 55g coconut sugar
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Garnish:  3 tablespoons toasted chopped pecans nuts, 2 tablespoons blueberries and 2 tablespoons pomegranate seeds

Method

  1. Blend together all ingredients in a high-powered blender or food processor until smooth.
  2. Pour into ramekins or small glasses and chill in the fridge for at least 2 hours.
  3. Before serving, sprinkle with roasted pecan nuts, blueberries and pomegranate seeds.
Tagged in: Cocoa Powder, coconut sugar, dessert, English, nut butter, Tofu, Vanilla Extract