School holidays and vegan chocolate mousse!
Once again in the UK it is the school holidays – time goes so fast I sometimes wonder if there is actually any days spent at school! That said I love the school holidays as we often get up to all sorts of fun and visit new places. Having been SO busy the last three weeks I seem to have missed out on everything! No baking, no cooking, no time in the garden (my bluebells are out), very limited time for checking emails, a stack of post piling up, calls to return and a heap of stuff accumulating in my office to sort through! Unfortunately it seems this hectic chaotic lifestyle will continue for a couple more months but then I will try to get back to blogging regularly! 🙂 Anyway, it’s the weekend and I still have a million things to do (it sure feels like a million)! but I thought if like me you are short of time, this is a great quick, tasty and easy dessert to whip up! 🙂
Hmmm… have you ever lost a recipe? When I started this blog I just wrote on any paper I could find, then put it in my cooking diary. After a few weeks I decided the blog needed its own space (so I never lose a recipe) so I bought a notebook JUST for recipes. So here I am, typing up this recipe and I’m thinking why on earth would I put oats in this?! Lol… I wouldn’t! That was a breakfast recipe! 😛 I’ve looked through the notebook several times now (and the few odd bits of paper in the front) but could I find it? So I thought oh well, I’ll have to go make it again! That’s how quick and easy this is!!! 🙂
- 200g silken tofu (pressed and squeezed)
- 40g agave syrup
- 1 teaspoon vanilla extract
- 2 teaspoons cacao
- 2 teaspoons chia seeds
- desiccated coconut and dark chocolate for serving (optional)
- Put the tofu in a blender with the agave, vanilla and cacao and blitz until smooth.
- Stir in the chia seeds.
- Spoon into ramekins and chill in the fridge to set (minimum 30 minutes).
- Decorate with grated chocolate and desiccated coconut.
Serve & Store
- If you omit the chia you have a great creamy dip for fresh fruit.
- If you make a base out of nuts and dates (maybe oats), you have an instant chocolate vegan cheesecake! 🙂
- Store in the fridge for up to five days.