Page 93 - Vegan Food & Living (February 2020)

P. 93

Tofu chocolate mousse Almond and sea salt black

65g (½ cup) almond ﬂour 60g (½ cup) vegan
friendly chocolate a pinch of sea salt or ground almonds chocolate protein powder

or use 60g (½ cup) ﬂour
1 First melt the chocolate in a bowl over a pan of boiling water 4 tsp coconut oil
or in the microwave. 1 tin of black beans, 60g (¼ cup) almond butter
2 Drain and remove excess moisture from the tofu. drained and rinsed FOR THE TOPPINGS
3 Add the tofu, maple syrup, vanilla and salt to a food processor 150g (1 cup) coconut sugar 200g (1 cup) vegan
and combine until smooth, then add in the melted chocolate 60ml (¼ cup) almond milk dark chocolate
and pulse until well combined.
90g (1 cup) raw a handful of almonds
4 Pour the mixture into ramekin-style dishes, filling up around a cacao powder 1 tsp sea salt
quarter of the dish and place in the fridge to set.
1 Preheat the oven to 160°C/Gas Mark 3 and grease or line a
5 To serve, top with vegan whipped cream and chocolate rectangular baking tin with baking paper.
shavings – optional!
2 Blend the brownie ingredients together in a blender until a
smooth batter is formed. The recipes on pages
3 Pour the brownie mixture into the lined tin and cook in the 92-94 are taken from
oven for 1 hour. Check the brownies are cooked by inserting Naturally Stefanie
a thin-bladed knife into the centre of the tin. If the knife by Stefanie Moir,
comes out clean, they are ready. published by Black
& White Publishing.
4 While the brownies cool, melt the chocolate in a bowl over (RRP £16.99.)
a pan of boiling water or in the microwave. Pour the melted
chocolate over the brownies, then scatter over the almonds
and sea salt.
5 Pop the tin in the fridge for at least an hour, overnight if
possible, then remove and cut into squares.
11.6g 6g 0.12g 17.3g 9.1g 13.2g 5.7g 0.26g 15.8g 10.6g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

VEGANFOODANDLIVING.COM 93

88 89 90 91 92 93 94 95 96 97 98