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Cool Chocolate Mousse [Vegan]

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This is so easy, so creamy, rich, and chocolate-y, you will make it all the time. You are four ingredients away from a most excellent antioxidant-rich dark chocolate mousse. Your sweetheart’s heart will thank you.

Cool Chocolate Mousse [Vegan]

Serves

2

Ingredients

  • 1 package organic silken tofu
  • ⅔ cup unsweetened cocoa powder
  • 1½ teaspoons pure vanilla extract
  • 1 cup pitted Medjool dates

Preparation

  1. Combine all ingredients in a food processor and puree until smooth and creamy.
  2. Spoon into 2 individual dishes and chill completely.
  3. Serve topped with chopped nuts, shredded coconut, or fresh raspberries.

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AUTHOR & RECIPE DETAILS


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Christina is one of America’s preeminent authorities on natural and whole foods with a radiant personality that only serves to make her message more powerful. She is the Emmy Award-winning host of the television series Christina Cooks, which airs weekly on over 150 national public television stations nationwide and in 50 foreign countries on Discovery Health and Create TV. Christina has written five cookbooks including the bestselling Cooking the Whole Foods Way. Christina is currently at work on her next book, I’m Mad as Hell and I’m Not Going to Eat it Anymore, to be published in January 2012. She is also a regular contributor to The Huffington Post and The Examiner and featured columnist for New Visions, First for Women, The Daily Beast, Veg News, and Vegetarian Times magazines.


 

 

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