Chocolate Orange Mousse (AKA Vegan Gü)
Blend the dates and pecans in a food processor until they form a sticky consistency. Split into 4 balls and press into the bottom of the jars or dishes you are using.
Melt the cacao butter in a double boiler (saucepan with glass bowl on top). Once melted, take off heat and stir in the maple syrup and cacao powder.
Strain the tofu in a cloth and then add to a food processor, along with the raw chocolate, orange essential oil and vanilla bean (if using). Blend until smooth. You may need to scrape down the sides half way through.
Spoon mixture evenly into the glass jars and then sprinkle crushed pecans on top. Serve straight away or chill in the fridge.
They keep well in the fridge for up to 3-4 days.
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