Vegan Coffee Chocolate Mousse

This mousse was inspired by the one brought by the adorable YouTuber, Brittany Jaroudi, to the gathering of our Murrysville Plant Based Group headed by Sally Lipsky last December. Check out Brittany's highly entertaining and informative YouTube channel  for the original recipe and other whole food plant based ones. Do view and be inspired by her story on how plant based eating has changed her life.

I tweaked the original recipe by adding tofu to give more body to the mousse and coffee granu!es to further enhance its chocolate taste. Oh my this is so darn delicious and creamy I could have eaten the whole thing! This is an easy dessert to concoct for your next family gathering. It is irresistible.

Vegan Coffee Chocolate Mousse

About six servings

• 1/2 cup cashews (soak in water for 30 minutes or so if you are not using a high speed blender)

• 1/4 cup tofu

• 4 pitted dates ( soak in water beforehand if not using a high speed blender) or use stevia to taste

• 1 cup unsweetened almond milk or any nondairy one

• 1 teaspoon vanilla extract

• 1/4 cup cocoa powder

• 1/2 - 1 tsp instant coffee granules

Blend in a high speed blender until smooth.

When serving, top with more coffee granules if you like.