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Tuesday, August 14, 2012
Chocolate Cashew Mousse
This recipe is not an exact measurement... In a food processor add: 1 brick of firm tofu 1/4-1/3 cup real maple syrup 1/4 cup +/- cocoa powder 1/2 teaspoon kosher salt Blend until smooth. Add 1-2 handfuls of cashews Pulse a few times to chop nuts. Freeze 10-15 minutes to chill. Keep leftovers (if there are any) in the fridge.