Hey there! I hope you all enjoyed that pancake recipe from last month! It has become a weekly routine to make these on either Saturday or Sunday mornings, and enjoy them in bed with a nice coffee and a movie… Reading this over, it’s making me feel like such an old lady! I guess that I like my little routines.
Speaking of routines, my girlfriend and I make a point of making weekly/bi-weekly dinners with some of our friends. It’s a great way to get together, enjoy healthy foods and not break the bank. I’m usually the one cooking the main meal (mostly because of all of my allergies), but everybody pitches in and brings ingredients or snacks/desserts. Last weekend, we had some friends over for an amazing Indian feast (see my blog about Rogan Josh), and for dessert, I thought about making an amazing, guilt-free chocolate and raspberry mousse.
Making a dessert that will please everyone AND is healthy AND relatively inexpensive is always a hard thing, especially when one of your guests, or yourself, has allergies or restrictions. I have a solution for you! If you’re looking for something sweet, but not overly sweet, that is timeless/season-less, and healthy, check this out!
How to make a Vegan Raspberry Chocolate mousse
You will need
- 12 oz. package of silken tofu (either the boxed kind found in the Asian section of the grocery store, or the regular silken/smooth tofu in the cold section of the grocery store)
- 1 small container of fresh raspberries (or about a cup and a half of frozen raspberries, thawed)
- 1 tbsp. maple syrup
- ½ cup of confectioner’s sugar (optional)
- 1 ¼ cup of semi-sweet chocolate chips (or any chocolate that you and your guests can all eat), melted according to packaging
To begin with, melt your chocolate chips according to the packaging, either in the microwave or on the stove-top. Once it’s melted and smooth, set it aside.
In a large blender, food processor, or anything that blends, blend together your silken tofu, raspberries, melted chocolate, confectioner’s sugar and maple syrup. If your blender is small, feel free to do this in batches.
There you have it. That wasn’t hard, was it? Pour your mix into cups, molds, bowls, parfait glasses, etc. and let it sit in the cold (freezer, fridge, or outside if cold enough), until ready to serve. I suggest letting it sit for at least an hour and a half, until it sets.
The raspberries in the recipe cut the sweetness from the chocolate, making it light, just sweet enough, and creamy smooth. It’s a healthier alternative to regular chocolate mousse, and those die-hard chocolate fans will never notice it’s made with tofu!
You can always make fudge pops with this recipe as well! We replaced the raspberries with a cup of soy milk and made fudge pops too (see my blog for the recipe!)
A neat trick with this vegan raspberry chocolate mousse is that you can also use it to make a cheese-less cheese cake! Use firm tofu instead, and it will give you a nice thick consistency. Place it over a cheese cake crust (I usually go for rolled oats, quinoa flakes, crumbled gluten-free/egg -free/nut- free cookies, and a bit of melted butter, baked for 15 mins in a shallow baking pan), let it set in the freezer, and serve it cold.
This post is part of a monthly series by Zoë Desborough. Follow Zoë on PumpUp ( @zoedesborough) and on her blog.