Chocolate Mocha Mousse
Craving chocolate? This creamy mocha mousse tastes decadent, but it is good for you and loaded with plant-based protein. While I don’t advocate tofu on a regular basis, this clean dessert made on occasion will pass. One caveat: always choose organic, non-GMO tofu. On a normal basis, feel free to eat organic fermented soy, such as tempeh, miso, and Bragg Liquid Aminos. The fermentation process breaks down the phytic acid, and fermented foods, including kombucha and sauerkraut as well, are beneficial to gut health.
- 4 oz soft tofu
- 1 scoop Chocolate Shakeology, preferably Vegan
- ¼ cup unsweetened almond milk
- 1 tbsp. all-natural almond butter
- 1 medium strawberry, sliced (for garnish; optional)
Here are your instructions:
Place tofu, Shakeology, almond milk, and almond butter in food processor (or blender) and pulse until smooth.
Place mousse in a medium serving bowl; garnish with strawberry if desired.