The perfect recipe for when you are craving chocolate is this plant-based, high-protein tofu chocolate mousse. This recipe is super easy; you only need a blender to blend everything. I used Lucuma powder, a natural sweetener made from the pulp of Lucuma fruit, high in fibre and polyphenols; however, you can use 2-3 additional tablespoons of maple syrup or agave nectar. I do not recommend using firm tofu as you may not get the desired consistency.
Silken Tofu Chocolate Mousse
Serving: 3-4 Prep time: 10 mins
Ingredients:
90 g dark chocolate (I used Green & Blacks 70 %)
1 tsp light-tasting oil (sunflower, coconut, avocado)
300 g silken tofu
2 tbsp Lucuma powder (or more maple syrup)
1 tbsp maple syrup
4 tbsp plant-based milk (I used almond milk)
optional toppings (freeze-dried raspberries, almond or peanut butter)
Instructions:
Break the chocolate into smaller pieces and add it to a microwave-safe bowl with the oil. Microwave for 30–45 mins (check the consistency after 30 mins).
Transfer the silken tofu to the blender, add lucuma powder, maple syrup, plant-based milk, and melted chocolate and blend until smooth (about 20 seconds).
Pour the mixture into a glass Tupperware, add any toppings you like, and place it in the fridge for a few hours.
Serve the mousse with additional berries or chocolate shavings.
