Chocolate Mousse
1 12 ounce container of light silken tofu, form or extra firm
1/3 cup maple syrup, agave or sugar.
2 T. unsweetened cocoa powder
1 tsp vanilla
Place all ingredients in a blender (Vita-Mix...LOL) and process until smooth. Set aside.
TOPPING PEANUT BUTTER
1-2 cups of creamy peanut butter
3 cups of powdered sugar
1 tsp vanilla
1/2 cup soy milk
Beat with mixer until smooth.
Pour chocolate mousse into any vegan pie crust and place in frig for 2 hours or until firm. Spread peanut butter mixture on top and garnish with chopped nuts and vegan chocolate chips. Refrigerate until firm.
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