Chocolate Chili Pepper Mousse
1 (12 ounce) packet organic firm silken tofu
1/3 cup cocoa (I use Green and Black’s Organic Fairtrade Cocoa)
1/3 to 1/2 cup agave nectar
2 teaspoons natural vanilla extract
2 tablespoons raw peanut butter or raw almond butter
1/4 teaspoon chilli pepper flakes
fresh raspberries, to serve
vegan whipped cream, to serve
crushed raw almonds, to serve
1. Throw all ingredients in your blender and puree until smooth and well combined.
2. You might have to stop and scrape the sides of your blender to make sure it is all mixed through.
3. Spoon mixture into martini glasses or serving bowls, and chill in the fridge for a couple of hours to yield the best results. The mixture will thicken slightly and the flavor of the chili will strengthen. However, I have scarfed this after half an hour and been more than satisfied.
4. Serve with fresh raspberries, a dollop of vegan cream, and some crushed raw almonds.
Source of recipe: I wrote this recipe.