Ingredients
Scale
- 1 (12 ounce) package organic silken tofu, drained
- 4 1/4 ounces high-quality dark chocolate, finely chopped*
- 1/2 cup creamy peanut butter
- 1/4 cup unsweetened cocoa powder
- 1/4 cup unsweetened almond milk
- 1/2 cup coconut sugar (or granulated sugar)
Instructions
- Combine dark chocolate, peanut butter, cocoa powder, almond milk, and sugar in a medium microwave-safe bowl. Microwave in 30 second intervals on half power, stirring between each, until chocolate is just melted through (don't overheat!).
- Meanwhile, place silken tofu in a food processor or blender and blend until very smooth, about 2 minutes. Add in melted chocolate mixture and blend until just combined.
- Pour mixture into a bowl and place in refrigerator for at least an hour to allow mousse to firm up a bit. When ready to serve, divide among four bowls and top with coconut whipped cream** and chocolate shavings, if desired.
Notes
*if making this vegan, make sure to get a good vegan dark chocolate.
**a quick Google search of Coconut Whipped Cream will give you plenty of recipes to choose from.
- Prep Time: 10 mins