Chocolate Mousse
Prep:
|
Cook:
4 servings
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Unknown
Ingredients
1 pack silken tofu (12 oz), drained
4 TBSP cocoa powder
2 TSBP honey (local is best)
1 tsp vanilla extract
1 TBSP unsweetened non-crunchy peanut butter
1 tsp lemon zest (optional)
non-dairy whipped cream – for garnishing (optional)
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1 pack silken tofu (340 grams), drained
4 TBSP (60 ml) cocoa powder
2 TSBP (30 ml) honey (local is best)
1 tsp (5 ml) vanilla extract
1 TBSP (15 ml) unsweetened non-crunchy peanut butter
1 tsp (5 ml) lemon zest (optional)
non-dairy whipped cream – for garnishing (optional)
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Rating
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Dietary Therapies
IBD-AID P1
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Instructions
- Put all the above ingredients except whipped cream in a blender or a food processor, and blend until smooth.
- Pour the mixture into bowls or decorative glasses and refrigerate for at least 2-3 hours.
- Garnish with whipped cream before serving.
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied Nutrition
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