4-6 ounces of non-dairy, malt-sweetened Sunspire chocolate chips
About 2/3 package of firm or extra firm silken tofu
4 tablespoons agave syrup (or to desired sweetness)
1 teaspoon vanilla extract
Organic strawberries (optional)
1. Melt chocolate chips, preferably in the top of a double boiler.
2. Puree silken tofu in a food processor until smooth. (Use more tofu if you desire a creamier consistency.)
3. Blend in agave and vanilla.
4. Spoon mousse into small individual filo cups, a nine-inch piecrust made with canola or walnut oil (not butter), or in small serving cups.
5. Slice strawberries, toss them with agave or strawberry preserves to sweeten, and then place upright in the mousse’s swirl (optional).
For more information on The Block Center for Integrative Cancer Treatment, visit BlockMD.com.
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