This simple yet delicious chocolate mousse created by healthy cooking instructor Katherine Lawrence is easily customizable and sneakily doubles as an easy pie filling.
What you need:
1 block silken tofu (12.3 oz), firm
3/4 cup non-dairy milk
1 teaspoon vanilla
1 cup vegan dark chocolate chips
1 cup sliced strawberries (optional)
1 teaspoon mint extract
1/4 cup peanut butter
1 banana, sliced
What you do:
1. In a blender, add tofu, non-dairy milk, and vanilla and process until smooth. For a soy-free version, substitute 1 ripe avocado and 1 cup cooked sweet potato for tofu.
2. In a small pot over low heat, gently melt chocolate chips, then add to blender and process.
3. To customize, add optional ingredients (banana, mint extract, or peanut butter) to blender and process.
4. Pour into small cups and place in refrigerator to chill for 3 hours. If using as pie filling, pour into prepared crust instead of cups. Once pudding has set, remove from refrigerator and top with strawberries, if using.
Click here to watch Katherine Lawrence make this chocolate dessert on VegNews TV.
Love vegan food and cooking as much as we do?
Get the BEST, editor-tested recipes inside every issue of VegNews Magazine. Find out why VegNews is the world’s #1 plant-based magazine by subscribing today!