‘Chocolate comes from cocoa, which is a tree, that makes it a plant…chocolate is salad’
Mr B has a sweet tooth and I love finding him dishes that will satisfy his cravings whilst promoting his health. This recipe does that in multiple ways, using pure, high quality cocoa and cocoa butter in the vegan chocolate, tofu as a substitute to cream, cherries and maple syrup. All of these ingredients have high nutritive content and promote and nourish the bodies tissues in different ways.
Ingredients
For the cherries
- 1 cup cherries, frozen
- 1 tbsp maple syrup
- 1 tbsp brandy (optional)
For the chocolate mousse
- 1 packed silken tofu, c. 14oz
- 1 tsp vanilla essence
- 50g maple syrup
- 1/8 tsp salt
- 1 bar of vegan chocolate, 70g
Method
- Add the cherries, brandy and maple syrup to a deep pot and gently simmer until the mixture thickens slightly.
- In the meantime, squeeze the water out of the tofu block with your hands, then place in a towel and squeeze the remaining water out. Place tofu in a blender and blend.
- Add the vanilla essence, maple syrup and salt and blend again
- Melt the chocolate, I did this using a glass bowl over the pan of cherries. You could use a microwave
- Add to the blender and pulse until well combined
- Add the cherries to the bottom of your cup or ramekin, add the mousse to the top and leave to set in the fridge for at least 15 minutes
- Add a cherry on top before serving
