Author Jean Morrison
Sugar-free, Dairy-free Chocolate Mousse
Most chocolate mousses are very unhealthy but not so with this one. There is no cream in sight,
not a single egg nor caster sugar either.
Dates make up the sweetness along with a little rice syrup. Fling it all into the blender and Voila!
20 minutes plus an hour to set
Cooking time: 0 minutes
Quantity: Serves 6
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1 cup Medjool dates, stones removed
3/4 cup cold water
3 - 4 tablespoons rice syrup
600 grams silken tofu
1/2 cup cocoa
1 teaspoon vanilla essence
2 tablespoons melted coconut oil
Small pinch salt
Blend the dates and the water in a food processor till smooth.
Add remaining ingredients and continue processing until a smooth consistency is visible. Taste for sweetness and increase the rice syrup only if necessary.
I try to keep the rice syrup to a minimum. I've long since lost the taste for really sweet food but you may need to add a little more syrup to your liking.
Dates are one of the oldest cultivated fruits with some records showing they were available as far back as 50,000 BC. They grow on date palms and are clustered together under the green leaves of the tree. Dates are very sweet and soft and can be blended until smooth and used as a natural sweetener. They contain potassium and soluble fibre. Fresh or dried dates can be eaten as is or they can be stuffed with fillings such as almonds, walnuts, citrus peel and cream cheese.
Tofu is made from soya beans. The beans are boiled, mashed and sieved. The resultant milky soy liquid is coagulated into curds. Tofu curds can be purchased in varying degrees of firmness. The firmer tofu can be cubed and used in stir fries, kebabs and soups. Soft, silken tofu is more suited for use in sauces and dips. Tofu has virtually no flavour of its own so it is used in combination with other foods and is often marinated prior to use to give the dish flavour.
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