(Serves 1 – 4).
Are you craving chocolate? You can satisfy your yearnings with this decadent dessert. It’s so delicious you’ll want more and that’s ok because it is low sugar and packed with magnesium rich chocolaty, raw cacao.
A deficiency in magnesium is often the reason why we crave chocolate in the first place. It’s not the chocolate that is bad for you but rather all the bindings and sugar that is added. High quality, raw cacao is also very high in antioxidants that will help you stay young and vibrant.
- 2 X 1.8 oz. bars of raw cacao chocolate (Such as Go Raw, organic chocolate) or dark chocolate that contains at least 70% cacao.
- 8 oz. organic silken tofu
- 1 Teaspoon of vanilla extract
- 1 Teaspoon of organic coconut oil (melted).
- A pinch of salt
- 1 Tablespoons of maple syrup or liquid stevia (optional and can be adjusted to suit your taste).
- ½ teaspoon of cinnamon
Maraschino cherries or fresh berries of your choice
Sweet cashew cream – see instructions below.
(Sweet Cashew cream: Soak 1 cup of raw, cashews in water for at least 1 hour or over night. Drain the cashews, and then place in a blender with a fresh ½ cup of cold water. Add some of the vanilla extract and maple syrup or stevia to taste. Blend until smooth and creamy. Chill in the fridge. Store in an airtight container for up to 6 days).
Break the chocolate into small pieces and place in to a large bowl and melt the chocolate in a microwave. Set the microwave to 30 seconds at a time and check consistency each time. This should only take a few minutes depending on the power level.
In a blender, add the tofu, coconut oil, salt, cinnamon, maple syrup and vanilla extract and blend until smooth.
Pour the tofu mixture into the melted chocolate and stir until well mixed. Spoon the mixture into serving glasses. Allow the mousse to cool in the fridge before serving. When ready to eat, garnish as desired.