From our kitchen to yours

Anneliese Abney

Since my birthday is May 13, I decided to share a favorite, chocolate-y indulgence that has gotten rave reviews whenever I’ve made it. Growing up, mousses were always a special treat, making it the perfect birthday dessert. Don’t worry, it’s super easy to make — plus it’s totally vegan, macrobiotic and gluten-free! I recommend garnishing it with some fresh berries or chopped pecans for an extra indulgence.Ingredients:
two packages silken tofu (approximately 24 ounces)
10 ounces vegan chocolate chips
1/2 cup unsweetened soy milk
1/2 cup maple syrup, or to taste
a dash of vanilla extract
small pinch of salt

In a food processor, blend tofu, maple syrup, vanilla and salt until smooth and well combined. Set aside.
In a saucepan over low heat, melt the chocolate chips in the soy milk, stirring occasionally and checking to make sure the chips are just melted and aren’t burning.
Once all the chips have melted, remove the saucepan from the heat and process it into the tofu mixture.
Transfer the finished mousse into a serving bowl and refrigerate until chilled — this will help the mousse to set and thicken slightly.

Serves four to six.

Guten Appetit!