Dairy free! Plus no sugar, and of course, it’s gluten free.
Heaven in a spoon…
I had again used tofu in a recipe (see my Fruit Pizza recipe) and had some left over that needed to be used up. I had previously created a recipe for Chocolate Mousse Pudding, but this time I wanted to try and not use agave nectar. So stevia was the replacement of choice.
And lets be honest, stevia with straight cocoa is bound to be a little bitter. That’s why I added the peanut butter. It wasn’t that the chocolate part was bad, it just wasn’t something I would run to the fridge after supper to taste. Unlike this one. This… this one has been really hard to not eat all at once.
Chocolate Peanut Butter Mousse
1 12 oz package of firm silken tofu (I actually had half of a firm and half of a silken package left over that I used)
2 oz unsweetened baking cocoa bar
2 tablespoons corn oil
1/3 cup all natural peanut butter
24 drops of liquid stevia
1 tablespoon honey (optional)
First, in a microwave container (glass is best) add the chocolate and oil. Heat for about 1 minute, maybe more depending on your machine. (It just needs to be in a liquid state before you mix with the rest of the ingredients.)
And then it really couldn’t be any easier than this…Pour all the ingredients into a blender. Blend. Enjoy! (Okay, so you might need a spatula to make sure the ingredients on the sides of the blender aren’t left out, but you know what I mean :))
I did want to make a note about the honey. A few people that tried this thought it was a little too decadent and rich. They added a dollop of honey and that seemed to improve it just fine. I, however, think its fantastic even without the honey :)
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This recipe is linked to Tasty Tuesday, Slightly Indulgent Tuesday, Chocolate Obsession, Grocery Cart Recipe Challenge, Food On Fridays, Foodie Friday, Friday Favorites, and Would You Like Chocolate with That?