Updated: Mar 14
Vegan Chocolate Mousse
400 g Silken tofu
200 g Vegan Chocolate Chips
1 tbsp agave syrup
1/2 tsp sea salt
1 tsp coconut oil
Add coconut oil to sauce pan alone with chocolate chips and melt the chocolate.
Now add all of your ingredients to the blender including melted vegan chocolate chips and blend until smooth.
Pour the mixture into a container and
refrigerate for six hours or overnight. Serve as is or garnish with fresh fruit.
Thanks for tuning in today for the weekly recipe. Leave a heart if you love this post. If you haven’t already, subscribe to the blog so that you can catch the next blog post. I also have a Facebook group that I am growing with amazing members that are on this vegan journey like you. So come hang out with us in the Plant-Based Vegan Recipe Group I create a lot of other delicious recipes that can be found in my shop. E-book cookbooks. Check them out if you need more recipes.
Until next time Love, Peace, Gratitude, and Delicious Food