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.