Vegan Chocolate Mousse
- 300 grams organic silken smooth tofu
- 1/2 cup organic cocoa powder
- 1/4 cup pure maple syrup
- 2 tbsp Gingerbread Christmas Spelt Puffs to serve
- Add the tofu, organic cocoa powder and maple syrup into a food processor and blend well, this will take 5 to 6 mins, scrapping the sides every now and then.
- Divide into ramekin bowls and refrigerate for an hour at least.
- Top with 1 tbsp of Gingerbread Christmas spelt puffs for each bowl just before serving and with fresh berries. Enjoy!