Chocolatey, rich mousse is a perfect dessert for Valentine’s Day or any time of the year, really. Heart-healthy compounds abound in cocoa, so a lightened-up, vegan version of this classic recipe will benefit you and the ones you share it with. Many mousse recipes use chocolate chips for flavor, but this one features pure baking cocoa for an antioxidant punch and tangy bitterness to balance the sweetness of the syrup. Using vanilla almond or soy milk as well as vanilla extract offers depth in flavor aside from pure chocolate. Be sure to garnish with fresh strawberries or cherries for texture, fiber, and more antioxidants, vitamins and minerals.
1 package (1 pound container) silken tofu, drained of excess liquid
¼ cup unsweetened vanilla almond or soy milk
3 Tbs. pure maple syrup
1 tsp. pure vanilla extract
½ cup baking cocoa (unsweetened)
½ cup strawberries or pitted cherries as a garnish
1. Combine all ingredients in a blender or food processor and blend until completely smooth and creamy.
2. Place ¾ cup servings into ceramic ramekins or martini glasses and refrigerate for a minimum of 4 hours or even overnight.
3. Garnish with a sprinkle of additional cocoa powder, strawberries, or cherries. Add crushed nuts, coconut or vegan whip if desired!
Polyphenol antioxidants (flavonoids/flavanols)