Recipe for vegan chocolate mousse

Ingredients

• ½ cup ripe mashed banana
• ½ cup drained silken tofu
• 1 ½ – 2 tbsp cocoa powder
• Grated or powdered coconut palm sugar as needed
• Pinch of cinnamon powder or 1 tsp vanilla [optional]
• 1 – 2 tsp flaxseed meal [optional]
• 1 – 2 tbsp any nut milk if needed [optional]

Preparation method

1. Drain the tofu completely by adding it to a cheese cloth and then measure half a cup.
2. Blend all the ingredients except the nut milk till smooth. If the blended mixture turns too thick you can use the nut milk to dilute it. If you are using flaxseed meal, then you need to add the nut milk to the mixture.
3. If required, filter to remove the coarse particles.
4. Pour to serving bowls. Refrigerate for about 3 to 4 hours. Cut some of the banana into rounds and use as a topping before you serve.

The post Delicious Vegan Chocolate Mousse appeared first on Complete Wellbeing.

Ingredients

• 1 cup brown poha / beaten rice / rice flakes [can substitute with white poha]
• ¾ cup sugar / jaggery/ grated palm sugar
• 2 green cardamoms
• ½ cup desiccated coconut [optional]
• ¼ cup ghee or milk or coconut oil for binding
• Cashew nuts and raisins as desired

Preparation method

1. Dry roast poha till crunchy. Add coconut and fry till it begins to smell good. Transfer this to a wide plate to cool.
2. Once cool, add the mixture to a blender along with the cardamom and grind into a fine powder, add jaggery and blend well again. Transfer this mixture onto a plate.
3. Heat ghee in a pan, add cashews and fry them till they turn golden, then add the raisins. Switch off the stove.
4. Add the fried cashews and raisins to the mixture. Knead everything well with the palm sugar and add a small amount of the ghee/milk/coconut oil and roll into balls.
5. Dry roast nuts and use them to garnish your dish. Store these in an airtight container.

This was first published in the February 2015 issue of Complete Wellbeing.

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