Serves 4
A touch of lemon adds a refreshing flavor note to this chocolatey rich mousse. A garnish of chopped cashews adds crunch.
Gluten Free
1 cup vegan semisweet chocolate chips
1/2 cup raw cashews
3 tablespoons fresh lemon juice
6 ounces extra-firm silken tofu, drained and blotted dry
1/4 cup agave nectar or maple syrup
1 teaspoon vanilla extract
2 teaspoons finely grated lemon zest, divided
2 tablespoons chocolate curls or toasted chopped cashews, for garnish
Melt the chocolate in the top of a double boiler over gently simmering water, stirring frequently. Set aside.
In a dry blender, grind the cashews to a fine powder. Add the lemon juice, tofu, agave, and vanilla extract and blend until smooth. Add the reserved melted chocolate and 1 teaspoon of the lemon zest, and process until smooth.
Transfer to individual dessert dishes, cover, and refrigerate until well chilled.
When ready to serve, sprinkle the top of each dessert with the remaining lemon zest and chocolate curls or nuts.