Chocolate mousse with oat cookies
Chocolate mousse with oat cookies
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!
Did you try this recipe?
Let us know how it went, comment below and share a picture on Instagram or Twitter with the hashtag #natliciousfood