Robyn’s Vegan Chocolate Mousse Pie

This is soooo delicious!  you can serve it as a pie or as a mousse!

vegan mouse pie

  • 1-14-oz. package of extra firm tofu, cut into large chunks
  • 1 ½ – 2 teaspoons vanilla extract
  • 3 tablespoons unsweetened, vanilla almond or soy milk
  • 2 tablespoons maple syrup (or to taste) (I use my nephew’s straight-from-the-tree maple syrup)
  • 1-10 oz. bag vegan semi-sweet chocolate chips – set aside a handful for garnish
  • ½ cup Godiva® chocolate liqueur, optional
  • 1 easy vegan graham cracker crust, if opting for pie

Easy Vegan Graham Cracker Crust

  • 12 graham cracker sheets
  • 2 tablespoons organic brown sugar
  • ¼ cup melted coconut oil
  1. To make the crust, preheat the oven to 375° F. Place the crackers and sugar in a food processor and pulse to combine. Drizzle in the coconut oil and pulse a few more times, until the crust holds together (you can also mix the crust with your hands). Press the crust firmly into a Saladmaster pie pan, and bake for 8 to 10 minutes, or until golden brown. Allow crust to cool.
  2. Transfer the tofu, vanilla, almond milk, and maple syrup to a blender and blend well. Melt the chips in an 8” Saladmaster skillet, and add them to the tofu mix. Blend again. If using, add and blend in Godiva chocolate liqueur.
  3. Pour chocolate filling into the pie crust and let it set in the fridge for at least three hours. Slice and serve. If serving as mousse, chill in a bowl in refrigerator until ready to serve.

Chocolate Tofu pudding

tofu pudding saladmaster

Directions                   Makes 4 half-cup servings

1 pound soft silken tofu (16 ounces)
2 tablespoons cocoa powder
1/4 teaspoon salt
1/3-1/2 cup maple syrup (to taste)
1 teaspoon vanilla extract

Place all ingredients in a blender and process until completely smooth. Spoon into small bowls and chill well before serving.

Nutrition Information

Per 1/2-cup serving:

calories: 150; fat: 3.5 g; saturated fat: 0.7 g; calories from fat: 21%; cholesterol: 0 mg; protein: 8.4 g; carbohydrates: 22.3 g; sugar: 17.5 g; fiber: 1 g; sodium: 191 mg; calcium: 58 mg; iron: 1.9 mg; vitamin C: 0 mg; beta-carotene: 0 mcg; vitamin E: 0.2 mg

Recipe from Jennifer Raymond, found in Patricia Bertron’s book, Healthy Eating for Life to Prevent and Treat Diabetes

HEAVENLY CHOCOLATE MOUSSE

chocolate mouse

  • 2 large Avocados scoop teaspoon-fulls into a mixing bowl; add155ml (1 cup 2 Tblsp) maple syrup
  • 3 Tblsp agave nectar or honey
  • 2 Tblsp coconut oil (melted)
  • 2 Tsp vanilla extract
  • 1 Tsp balsamic vinegar (no joke)
  • 1/2 Tsp soy sauce
  • 1 cup good cocoa powder

Blend all the ingredients apart from the cocoa. Sift cocoa on top, stir in slowly (do avoid the cocoa ‘dusting’ everywhere), then blend in full. Makes 4 servings. Per serving: 514 cal, 18 g fat (4 g sat), 48 g carbs, 223 mg sodium, 10 g fiber, 44 g protein

COCOA PANCAKES WITH BERRY MAPLE COMPOTE

COCOA PANCAKES WITH BERRY MAPLE COMPOTE

  • 1 very ripe banana, peeled
  • 2 eggs
  • ½ teaspoon vanilla extract
  • ¼ milk of choice
  • ¼ cup low fat plain Greek yogurt
  • ½ cup whole wheat pastry flour* or flour of choice
  • 4 teaspoons sugar
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup cocoa powder or ¼ cup carob powder

Mash the banana in a medium bowl using a fork. Whisk in the eggs, vanilla, yogurt and milk until the mixture is frothy and smooth.

Combine the flour, sugar, baking powder, baking soda and cocoa powder in a small bowl. Sift the dry ingredients into the banana milk mixture, whisking until just blended.

Prepare a griddle with a light layer of nonstick cooking spray. Pour 1/4 cup batter per pancake onto the griddle. Cook for 1-2 minutes, or until bubbles start to form. Flip and cook 1-2 minutes more, or until the pancake is cooked through. Repeat until you are out of batter.

Chocolate Tofu pudding

Chocolate Tofu pudding

 

Directions                   Makes 4 half-cup servings

1 pound soft silken tofu (16 ounces)               2 tablespoons cocoa powder
1/4 teaspoon salt                                            1/3-1/2 cup maple syrup (to taste)
1 teaspoon vanilla extract

Place all ingredients in a blender and process until completely smooth. Spoon into small bowls and chill well before serving.

Nutrition Information

Per 1/2-cup serving:

calories: 150; fat: 3.5 g; saturated fat: 0.7 g; calories from fat: 21%; cholesterol: 0 mg; protein: 8.4 g; carbohydrates: 22.3 g; sugar: 17.5 g; fiber: 1 g; sodium: 191 mg; calcium: 58 mg; iron: 1.9 mg; vitamin C: 0 mg; beta-carotene: 0 mcg; vitamin E: 0.2 mg

Recipe from Jennifer Raymond, found in Patricia Bertron’s book, Healthy Eating for Life to Prevent and Treat Diabetes

Poached Pears in Port with Chocolate and Raspberry Sauce

  • 6 firm pears
  • 1 bag frozen raspberries or 2 containers of fresh raspberries
  • 1 bottle port wine
  • 1 vanilla bean
  • 4  tablespoons sugar
  • 8 ounces semisweet chocolate chips
  • 2 cups whipping cream
  • Powdered sugar

Directions

Peel and core the pears leave whole. Place them in a saucepot with vanilla bean and Port wine. Bring to a boil and cook until the alcohol is burned off, drop heat to a simmer and add in the pears, making sure they are submerged. Pears should simmer for at least 35 to 40 minutes. 

Remove the pears once they are tender.

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Return the port to a simmer and cook until reduced by 3/4 and syrupy.

Raspberry Sauce:

In a small sauce pan add,  4 tbsp. sugar, and the bag of raspberries. Pour some port wine in, just enough to barely cover the berries. Heat on med. heat until it boils. Reduce the heat to med-low and stir occasionally until the berries are soft and breaking apart. Remove from heat and let cool.

Place a med bowl lined with 3-4 layers of cheese cloth set aside. Once the berries are cooled down, pour the berries into the lined bowl. Grabbing the extra cloth hanging around the bowl, bring it up and start twisting the cheese cloth and squeezing, so that the berry juice drips into the bowl.

Squeeze as much of the juice out as you can and discard the cheesecloth with the pulp inside. You now have a seedless raspberry sauce. Use the reduced wine sauce, and add to the raspberry sauce.

Chocolate Sauce:

In a small saucepan, melt chocolate chips on low heat. Once melted, whisk in 2-3 tbsp. of cream and cook until creamy, and shiny. Remove from the heat and let cool.  Whip cream to stiff peaks. Sweeten with powdered sugar and some vanilla bean. Set aside to chill.

Once pears are cooled down, place on plate in a pool of raspberry sauce. Fill the pear with chocolate sauce and top with whipped cream. Garnish top of pear with Swirls of chocolate and raspberry sauce. 

Squeeze the chocolate sauce in the center of the pear!

and… walla… a delcious romantic desert for 2!