This mousse is smooth, with a crunch from the oat cookies, and a tangy finish from the coconut yogurt and raspberries!
Vegan, nut free | Serves 3 | DESSERT
Ingredients:
- 300g silken tofu
- 100g dark chocolate (I used 70% Lindt)
- 2-3 tablespoon maple syrup
Serve with:
- 9 oat cookies, crushed
- 1-2 tablespoons coconut yogurt
- Fresh raspberries
Steps:
1.Melt the chocolate, either on a bain-marie (the bowl shouldn't be touching the boiling water!) or in the microwave for 1-2 minutes, checking it every 30 seconds.
2.In a blender add the tofu, melted chocolate, maple syrup and blend until smooth.
3.Crush the cookies in a food processor or add them in a clean bag and crush them with something heavy.
4.Serve in little jars or glasses, starting with the crushed cookies, followed by the chocolate mousse.
5.Refrigerate for 2-3 hours until thickened.
6.Add some coconut yogurt and fresh raspberries on top before you serve it!
Enjoy!