Hazelnut chocolate mousse with warm raspberries
- 400 grams silken tofu
1 handful cashew nuts (soaked will make the mousse even more smooth and creamy. But if you don't have time, don't worry about it)
½ cup Planet Plant-Based hazelnut butter
⅓ cup Planet Plant-Based date syrup
¼ cup cacao (raw)
- ½ tsp cinnamon
- A tiny pinch of salt
½ cup Planet Plant-Based coconut oil
- ½ cup frozen rasberries
- 1 tbsp liquid sweetener
THE CHOCOLATE MOUSSE
THE WARM RASPBERRIES
Mix all ingredients for the chocolate mousse in a blender until completely smooth - really run it for half a minute or a minute longer than you otherwise would - then taste and adjust the flavouring: more date syrup if you like it sweeter, more cacao for darker chocolate flavour or perhaps more cinnamon. Run the blender again to make sure all added flavours are properly blended in.
Scrape into a bowl, place in the fridge and let cool properly for at least a couple of hours. If you are short of time, please in the freezer for 45 minutes (or as long as you have!), taking it out quickly to stir a couple of times to make sure it doesn't freeze completely.
Five minutes before serving, warm the raspberries in a pot on low heat and add the sweetener. Add a couple of tablespoons of water if needed for easier defrost in the pot.
Serve the chocolate mousse cold, topped with the warm raspberries.