I’ve wanted to try a vegan mousse for some time, but have been quite reluctant to take the plunge because Ive been weary as to how it would taste. Like ketchup on pizza, tofu in mousse just does not seem to fit. However, Matt loves mousse, so for him I thought I would try. Inspired by the cashew cream at Pure Food and Wine, a raw restaurant I enjoyed while in NY a couple weekends ago, I decided to give my best effort at the whole sha-bam. A Chocolate Mousse Pie with cashew cream. So there I went -food processing away. First, the mousse, then the cream and finally the crust. No baking required. For all you vegan skeptics – Im telling you – this dessert was mind-blowing. As for the tofu in mousse, you would never know. Really. Please forgive my attempt at a visual of this dessert – the photo does not do it justice. Just make it and try for yourself. Its actually that good.
serves 4-6
Ingredients
For the Mousse
- 1 12 oz package of silken tofu
- 1 cup vegan chocolate chips
- 1/4 cup non-dairy milk
- 1 tsp vanilla
For the Cashew Cream Topping
- 1 cup raw cashews
- 1/2 cup water
- 2 tbsp vegetable oil
- 1 tsp vanilla
- 1/2 cup non-dairy milk
- agave sweetener, to taste
For the Crust
- 5-6 dates, chopped
- 1 1/2 cups walnuts
- cinnamon, to taste
Instructions
Mousse: Melt the chocolate chips in a medium bowl in the microwave for about 1-2- minutes. Stir until melted and blended. In a food processor, blend the tofu until creamy and then add the chocolate, milk and vanilla. Process for another 1-2 minutes until blended. Set aside in bowl and refrigerate for about 10 minutes.
Cashew Cream: In the food processor, process the cashews and water until blended. Add the oil, agave and vanilla. Slowly add the milk until the mixture become creamy to your liking. Set aside in a small bowl.
Crust: In the food processor, blend dates and nuts and add cinnamon to taste. Process for about 1-2 minutes, just until the nuts and dates form a crumbly consistency.
Put-it-all-together: In a pie dish, press the crust onto the bottom. Once the mousse is chilled and thick, spread over the crust. Top with cashew cream and fresh berries when serving.
mangia!
