Nasoya Silken tofu is ideal for replacing eggs or dairy to create a healthier dessert or... more
Chocolate Peanut Butter Mousse - Vegan
- 1 ½ cups vegan dark chocolate chips
- 1 pkg Nasoya Silken Tofu
- 1/3 cup maple syrup
- 1/3 cup chunky peanut butter
- ½ tsp vanilla extract
- ¼ tsp almond extract
- ¼ tsp ground cinnamon
- Dash of sea salt
- ¼ cup evaporated cane sugar
- 1 cup toasted walnuts or pecan pieces
- 1 tbsp oil, neutral tasting
- Dash ground cinnamon
- Dash sea salt
Melt chocolate chips in a double boiler or in a metal bowl over a small (2-quart) pot filled with about 1 inch of water. Let chocolate chips melt for about 3 minutes then stir until all chips are melted. Remove from heat and set aside.
In a large blender or food processor, combine tofu, maple syrup, peanut butter, melted chocolate, vanilla and almond extracts, cinnamon and sea salt. Blend until mixture is uniform and creamy. Transfer mousse mixture to a bowl and refrigerate for 2 hours or overnight for a thick consistency.
For the topping:
Add sugar, nuts, oil, cinnamon and sea salt to a food processor and pulse 7-10 times, or until well ground. To serve, place a small amount of mousse into a dessert cup or bowl and sprinkle with crunchy toppings.