Byebye 2014, Welcome 2015! – feat. Chocolate Mousse

I can’t believe that we’re December 31st today! This year has somewhat flown by, and it’s kind of odd enumerating all the things that I’ve accomplished and done this year. I have had the best of luck this year and I am looking forward to what 2015 has in store (except this bloody cold that I caught from my brother)!

If you have a party to go to tonight and need to bring a little something, I have the perfect recipe for you, and it also will answer all your past and future New Year’s resolutions. I have an amazing chocolate and raspberry mousse for you!

You will need

  • 12 oz. brick of silken tofu
  • 1 cup of fresh or frozen raspberries
  • 1/2 cup confectioner’s sugar
  • 1 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 cups of dark chocolate, melted (chocolate chips or regular chocolate bar will do)

Melt your chocolate (you can either use a bain-marie or melt it in the microwave). Once that’s done, grab a food processor or blender, and blend your silken tofu and chocolate together until you get a nice consistent mixture.

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Add your raspberries, sugar, maple syrup and vanilla, to the chocolate tofu mix, and blend until everything is incorporated. Transfer into bowls/glaces and let chill for a couple of hours so it sets.

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What is amazing with this recipe is that you can use it to make a cheeseless cheesecake! If you get a firmer tofu, the mix will be a lot thicker. If you have a ready made graham cracker crust, or an oatmeal crust, you can just top it with the thicker mix and let it sit for a few hours, and it will give you an amazing, delicious, cheeseless cheesecake!

Here’s to the New Year and the New You!


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