-Modern British-

Luxury Vegan Chocolate Mousse


    1 tbs flaxseed (oil)

    300 g soft tofu (well drained)

    60 ml maple syrup

    blossom nectar

    60 ml soya milk (unsweetened)

    1 tsp lemon juice

    ¼ tsp vanilla extract (or peppermint oil)

    1 tbs light tahini

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Dessert serves 1

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Melt the chocolate with the oil in a bowl over simmering water.


Remove from the heat, whisk until smooth, and leave to cool for 20 mins.


Place all the other ingredients into a food processor and purée until smooth. If the mixture is too thick, add a splash more soya milk.


Add the melted chocolate and process until well blended. Transfer mixture into six ramekins, cover with cling film and refrigerate for 2-3 hours, until set.  


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