Fancy a creamy, fluffy, melt-in-your-mouth, dairy-free chocolate mousse that packs a nutrient-punch? Try this asap:
2 x Kingland Silken Tofu blocks (at room temperature)
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
3 x 200g blocks dark Dairy free chocolate, chopped
1. Blend tofu until just smooth. Transfer to a bowl. Stir in maple syrup and vanilla.
2. Place chocolate in a heatproof bowl over a saucepan of simmering water, ensuring water doesn't touch the bowl. Stir until chocolate has melted. Remove from heat.
3. Fold chocolate into tofu mixture until combined. Spoon into 8 small glasses. Refrigerate for 2 hours or until set.