Plant-Based Protein Chocolate Mousse
You’d never guess each one of these delicious chocolate mousse pots contains more protein than 100g of chickpeas! And one quarter of your RDI of iron!
- 349 g Silken tofu I use Yutaka (which is available in Tesco)
- 20 g Cacao powder Or you could use vegan cocoa powder
- 80 g Maple syrup
- 2 tsp Vanilla extract
Throw all of the ingredients in a food processor and whizz them up until combined. You could do this with an electric whisk if you don’t have a food processor – I just always choose the easiest option in the kitchen to save time.
Then scoop into four ramekins (or any other small dishes/glasses) – each portion is 100g.
Place in the fridge to set for at least two hours, then serve.