I attempted to make a mocha mousse this afternoon. Not only was it delicious, it was really filling. This mousse is a vegan, and is not only really easy, but required no cooking.
Tofu is a great source of protein for vegetarians and vegans, and is used in this recipe to create this delicious dessert. I used raw, organic cacao powder in this recipe. Alternatively, you could substitute it with cocoa powder. The main difference between cacao and cocoa is cacao has been cold-pressed and cocoa has roasted, therefore cacao is in a more raw form. Cacao has also had the fat removed, and retains a higher amount of nutrients. Cacao has a different taste to cocoa, so feel free to use whichever ingredient is to your taste. I also use sativa sweetener, however you could also use rice malt syrup, sugar, golden syrup or even honey. If mocha is not to your taste, feel free to leave out the coffee, and enjoy it as a chocolate mousse.
Ingredients
300g silken tofu
2 tbsp cacao powder
1 tsp vanilla extract
2 tbsp sativa sweetener, or to taste
1 tsp good quality instant freeze dried coffee
Method
1) Put the tofu, cacao powder, vanilla extract and sativa in a bowl.
2) Smash up the tofu and mix until combined, then use an egg beater or wizz stick to blend the ingredients together. Blend on high for 5 minutes or more until the tofu reaches a smooth consistency.
3) Put the instant coffee in a cup and melt with a teaspoon of water. Add to the tofu mixture and beat until combined.
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