Instead: of Chocolate Mousse Try: Chocolate Creme



The 4-Ingredient Vegan cookbook by Maribeth Abrams

Yield: 2-1/2 cups Skill Level:  Easy

Prep time: 20 minutes


1 package (12.3 ounces) Firm Silken Tofu
1/3 cup agave nectar
1 tablespoon vanilla extract
1 cup vegan chocolate chips

Put tofu into food process. Process for at least 2 minutes, until smooth, stopping at least once to scrape
the sides of the bowl. Add agave nectar and vanilla extract. Process until smooth. Leave mixture in the
food processor.

Pour about 2 inches of water into a large skill. Bring to a simmer over medium heat. Put chocolate chips
into a heat-proof bowl or saucepan. Set bow in simmering water. Stir chocolate chips for about 5
minutes, or until evenly melted and completely smooth. (You can use a double boiler if you have one.)

Lift bowl out of simmering water and dry the bottom of bowl. Use a rubber spatula to transfer chocolate
to food processor. Process until thoroughly combined, stopping at least once to scrape the sides of the
bowl. Serve immediately or transfer to a storage container or pudding cups and refrigerate until ready to


Healthy Lifestyle Center, 4300 No. River Rd., Rogue River - Cooking Class (Rogue River SDA Church)