As most of you know, I am married to a chocoholic. In our early married days, I would make chocolate mousse for Mike on special occasions, and he would just love it. Now our bodies tend to get angry when we have rich dairy food so I wanted to whip together something that would still make it feel like a special treat but not one that would have us in pain within 2 minutes of enjoying it.
I have been experimenting with different recipes and think I have landed on one that is a winner. Please do not say ewe till you make it. I promise you that it is good.
The star ingredient here is silken tofu. It MUST be silken tofu and no other kind. Silken tofu is usually in a box and is shelf-stable. I use silken tofu for so many things: salad dressings, mayo, sour cream, dairy-free cheeses, and more. I could go on and on. Once you start experimenting with silken tofu, you will want to stock up. It is full of protein and such a fantastic food to have in your pantry. I always try to buy my tofu organic if I can. This is a popular one in America. In Portugal I buy my tofu from here.
Dairy Free Chocolate Mousse
Equipment
- 1 High Speed Blender
Ingredients
- 1 box of silken tofu drained
- 1/4 cup cashews
- 1-2 tbsp pure maple syrup I suggest adding in 1 then if you want it more sweet add in some more
- 2 tsp real vanilla
- 1 tbsp cacao or cocoa unsweetened
- 1 pinch of salt
- 1/2 cup chocolate chips I used 120 grams of 75% dark chocolate bar
Instructions
- First things first, boil up some water and put your cashews in the water for about 15 minutes. Even with a high-speed blender these break down so much easier when soaked or boiled. Boiling is just a faster way than soaking them for 5 hours. ( I am lazy )
- While the cashews are getting all soft and yummy in the boiling water start melting your chocolate. You can melt the chocolate any way you please. I am lazy as noted above so I melt it in the microwave. I used 75% dark chocolate bars and just broke them up into small pieces and placed them in a microwave-safe bowl. It took about 70 seconds to melt completely. Do it 30 seconds at a time, stir and repeat as needed.
- Drain the cashews and place them into your blender along with the melted chocolate, tofu, cacao powder, maple syrup, vanilla and salt.
- Blend your ingredients till you reach a very smooth consistency. Take a taste to see if you like the sweetness and adjust accordingly. There is nothing wrong with adding in a little more syrup if needed :-)
- Transfer the crack to your preferred container and LEAVE it alone lol. 4 hours is the sweet spot for it to achieve the perfect consistency and flavor profile.
Hmm… This sounds great and I will definitely be making it, but now you’ve got me wondering… I’ve debated buying a ninja creami to make my own dairy free/sugar-controlled ice cream. Maybe I just need to make this and save $180. Do you have any input out have you used a creami?
Hi Kelley, I have the Creami and like it BUT this is a different kind of dessert not ice cream-like, more like pudding. I like the Creami however I have it in storage now because I use the Thermomix to make ice cream from frozen fruit. The only thing I disliked about the Creami was that it started to break down. The plastic containers started crumbling, like breaking little pieces of plastic off the sides when we would spin it. This could be because we used it every single day but it still should have held up better. It was a super fun machine to create healthy treats though.
Well, now that we’re done traveling for the winter I’m ready to tackle some of your recipes.
I did buy a Creami, but it is still unopened.
Do you have any df/gf ice cream recipes for the creami you’d be willing to share?
If so, just text a pic of your recipe so you don’t have to type it all out.
Tia ;0)
Kelley I will message you ;-) Yay on the purchase