CREAMY SILKEN CACAO MOUSSE

PLANT-BASED

Did you ever think that chocolate mousse could have any amount of protein and /or healthy calories? Well it's happening folks! This plant-based cacao mousse is full of silky goodness, and so easy to make. Not to mention it taste just like your Mamma's chocolate mousse!

First things first – the reason I use CACAO VS COCOA

Raw cacao is made by cold-pressing un-roasted cacao beans. The process keeps the living enzymes in the cacao and removes the fat (cacao butter). Cocoa looks the same but it isn't. Cocoa powder is raw cacao that's been roasted at high temperatures.

Let's make cacao mousse!

INGREDIENTS

1 12-14 oz block of Silken Tofu
3/4 cup sweetened almond milk
1 avocado (seed removed and peeled)
1/2 tsp vanilla
1/3 cup cacao powder (or cocoa powder)
1/4 cup organic grade A or B maple syrup
1/4 cup date paste

INSTRUCTIONS

Crumble the tofu into a blender or food processor.
Add the almond milk, avocado, vanilla, cacao powder, maple syrup & date paste.
Blend on high until the mousse is smooth and creamy.

Pour into small individual containers and refrigerate for at least an hour to cool and to “set up.”

TOPPINGS

For the topping I crumble pecans or almonds, and cacao bits. Sometimes I throw on a little COCONUT WHIPPED CREAM (see below). Oh my goodness it is glorious!

COCONUT WHIPPED CREAM

Refrigerate a 14 oz can of coconut milk, at least 8 hours or overnight. I use Thai Kitchen Organic Coconut Milk.
Place metal mixing bowl and metal beaters in the freezer for an 1 hour before making whipped cream.
Without shaking the can of chilled coconut milk, open the can and pour in the metal bowl.
Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed until peaks form – about 8 minutes.
Then add 1 tsp vanilla, and 2 TBL Xylitol sugar and mix again. If not sweet enough add more sugar.