Vegan Chocolate-Almond Mousse with Coconut Whipped Topping

By seo53

Ingredients

• 1 (12.3-ounce) package of soft or silken tofu, drained
• 1/2 cup unsweetened cocoa powder
• 1/3-1/2 cup coconut milk (or other non-dairy milk)
• 1/2 teaspoon pure almond extract, more or less to taste
• 2-3 tablespoons agave nectar, more or less to taste
• 1/4 cup dairy-free semi-sweet chocolate chips
• 1/2 teaspoon vegetable oil
• 1 (13.5-ounce) can full-fat coconut milk, refrigerated overnight
• 1/3 cup organic confectioners’ sugar

Details

Servings 4
Adapted from azgrabaplate.com

Preparation

Step 1

Add the cocoa powder to a bowl and, a little at a time, add the coconut milk, whisking until smooth.

Add the tofu to a blender or food processor, along with the cocoa mixture, almond extract, and agave nectar. Blend until smooth. Taste and adjust the seasoning as needed.

Transfer the mixture to a bowl.

Add the chocolate chips and vegetable oil to a microwave-safe bowl. Microwave in 10-second increments, until the chips have melted. Stir to combine.

Fold the melted chocolate chips into the blended mixture and mix to combine.

Transfer the mixture to serving bowls or glasses and refrigerate for about 30 minutes.

Remove and serve topped with the whipped topping, garnished with toasted almond slivers or coconut flakes and chocolate shavings.

For the whipped topping

Place a (13.5-ounce) can of full-fat coconut milk in the refrigerator overnight.

Carefully scoop out the solid portion from the top of the can and add it to a bowl. Reserve the milk for another use.

Add the confectioners’ sugar to the coconut milk solid, and beat with a blender until it is smooth and begins to stiffen and resemble whipped topping.