In last week’s gluten free menu plan I included a recipe for chocolate mousse from An Edible Mosaic. Ironically I created my own chocolate mousse dessert for my first cookbook. I love mousse because its simple to put together and makes the perfect dessert to end just about any meal. My version happens to be gluten, and dairy free + it contains an unexpected ingredient that makes it lighter and healthier than most. Check out the recipe below.
Vegan Peanut Butter Chocolate Mousse
1 pack silken tofu
2 heaping teaspoons of natural peanut butter
1⁄4 cup almond or rice milk
1⁄4 cup cocoa powder
1 cup raw organic cane sugar
- Add tofu, peanut butter, sugar, milk, and cocoa powder to blender.
- Blend mixture until combined and creamy.
- Divide mixture between four ramekin dishes.
- Cover ramekins with saran wrap and allow to chill for at least two hours or overnight.
For more simple, gluten and dairy free recipes check out my first cookbook by clicking the link below.
