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.

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