An easy recipe from our friends at Vegan Life Colorado.

 

• 4 medium stemmed glasses, desert cups, (or 1 prepared pie crust for pie)

• Two 12 oz packages extra firm or firm silken tofu

• 3 Tablespoons Agave Nectar or Maple Syrup

• One 10 oz package Tropical Source, or Sunspire Organic, or Safeway O Organic or other Non-Dairy Chocolate Chips

• 2 T Earth Balance (optional)

 

Blend tofu and maple syrup in a blender or food processor until smooth (A Vita Mix works best, if you have one. Blend until steamy). Place Chocolate chips in a double boiler or a small saucepan over low heat. Stir until melted (You can use a microwave, but be careful not to burn. Check and stir often). Add melted chocolate to tofu mixture and blend until smooth. The longer you blend, the creamier and airier the mousse will be. Pour into desert cups or pie crust and chill (If using pie crust, chill for an hour uncovered to prevent condensation making the crust mushy, then cover and continue chilling for at least another hour before serving). Serve with fresh whole strawberry on top.