A gloriously silky vegan chocolate mousse that is dairy, gluten, and can be made sugar-free. This protein-backed dessert is easy to make and packs a significant amount of plant protein.
1. Add 400g of silken tofu, 300g of melted 80-90% dark chocolate, and 2 tbsp of EVOO to a blender. Blend until smooth.
2. Adjust to your preferred sweetness with agave/maple syrup or similar.
3. Serve with an extra drizzle of olive oil and a generous pinch of salt.
