Tofu Chocolate Mousse
Ingredients
450g silken tofu
225g melted dark chocolate
Add any combination of the following to the tofu, not the chocolate:
2 shots Espresso
1tsp cinnamon
1.5 tsp vanilla
1 tbsp stevia
1 tbsp Maple syrup
2 tbsp Raspberry syrup
4 tbsp cocktail cherry syrup
3 chopped up cocktail cherries (to sprinkle on top)
Directions
6-9 SERVINGS
- Melt chocolate in a double boiler
- Add all ingredients to a blender and blend until smooth.
- Fill in ramekins/4oz. mason jars and refrigerate at least 3h.
I store the mason jars in the freezer and pull them out before dinner to defrost.
Cashew Blueberry Pie Cups
Ingredients
Crust:
2 cup nuts of choice (I use pecans and walnuts)
3-4 medjool dates
1 tsp vanilla
Pinch of salt
Filling:
3 cups raw cashews (soaked min. 2 hours)
1 banana
1 cup stevia
2 Tbsp lemon juice
3 tsp vanilla
Pinch salt
1 cup non-dairy milk
10 oz bag of blueberries for topping or a bunch of blueberries you've frozen yourself.
Directions
12 SERVINGS
- Put dates in a food processor and blend until they form a ball and set aside.
- Put nuts in the food processor and chop into a meal. Then add the dates back in and continue chopping until mixture sticks together when you press it between your fingers.
- Press an even amount of crust mixture into the base of a 12 cup muffin pan using the base of a cup or glass.
- Combine filling ingredients in a high-speed blender and blend until thick and smooth consistency is achieved. I start it in the food processor and then put it in the NutriBullet, half at a time.
- Add an equal amount over the crusts in the muffin pan. Make sure to leave space for the blueberries! Top each cake with a5-7 frozen blueberries and gently press into top of each cup. Freeze for 2-3 hours.
- Remove cakes from the pan and store in the freezer for up to 2 weeks or more
- Before serving, remove and let thaw for 10-30 minutes. You can top them with more blueberries or a berry syrup if you want a little extra.
I store these in a gallon size Ziploc bag in the freezer and pull them out before dinner to defrost.
For an alternate, oat-based crust, see the Lime Pie Cups recipe.
Cashew Lime Pie Cups
Ingredients
crust:
2 cup (160g) dried figs
1 cup (40g) oats (use certified gf oats to make it #glutenfree )
2 Tbsp (15ml) coconut oil
filling:
2 cup (140g) cashews (soaked in water for 8 hrs + drained)
2 tsp lime zest (2 small limes)
1/2 cup (60ml) lime juice
2/3 cup (80ml) plant-based milk
4 Tbsp (30ml) maple syrup/stevia
2 Tbsp (15ml) coconut oil
optional:
1 tsp matcha powder
Directions
12 SERVINGS
- Place the crust ingredients in a food processor and pulse until you have sticky crumbles.
- Divide the crumble amongst 6 muffin/tart tins and press down evenly (with the bottom of a glass). Place in the freezer.
- Place all filling ingredients in a high-speed blender and blend for 1 minute until completely smooth.
- Divide the filling among the 6 tins and even out the top, then place in the freezer for min. 4 hours to firm up.
I store these in a gallon size Ziploc bag in the freezer and pull them out before dinner to defrost.
For an alternate, nut-based crust, see the Blueberry Pie Cups recipe.