Ever since Natalie joined I Heart Keenwah, we've been eating more and more vegan food. Vegan chocolate mousse with toasted quinoa and cacao is a delicious and healthy way to satisfy a dark chocolate craving post meal. The recipe is totally vegan and protein rich. It also takes about 10 minutes to prepare.
- Vegan Chocolate Mousse -
1/2 cup of dark chocolate chips
1/3 cup of almond milk
1 tspn of vanilla extract
1/2 container of silken tofu
- Toasted Quinoa and Cacao Topper -
1/2 bag of I Heart Keenwah peanut butter cacao quinoa clusters
You'll need three tools for this recipe: a food processor, a microwave and a refrigerator. Add chocolate and almond milk to a microwave-safe dish and nuke for 1 minute. Stir until chocolate is incorporated into almond milk. Add melted chocolate mixture, vanilla and tofu to food processor and blend until smooth. Spoon into individual cups (measurements above make 2 dessert cups) and chill for 2 hours.
In the meantime, get started on the topper. Pour peanut butter cacao quinoa clusters in food processor and blend for a good 1.5 minutes until mixture starts to break down into a brown-sugar/graham cracker-crust like texture. (I like to stop the food processor at a point while there are still some residual white toasted quinoa seeds visible in the mix, but you could also continue to grind until you reach a uniform brown-sugar/graham cracker-crust like texture.) Set aside.
Serve chocolate mousse with toasted quinoa and cacao topper. The deep cacao nib flavor and subtle crunch of toasted quinoa will complement the smooth chocolate mousse.