Banana, Chocolate and Raspberry Mousse with Chocolate Drizzle

Serves 20 people, 5 oz servings each

Banana Filling:

1 cake Silken Tofu, pressed

2-3 bananas

¼ cup maple syrup

¼ cup coconut oil

1 teaspoons vanilla

Chocolate Filling:

1 cake Silken Tofu, pressed

½ cup coconut milk

1-teaspoon vanilla

¼ cup coconut oil

¾ cup Maple Syrup

1 ½ cups Cacao powder

Raspberry Filling

1- 12 oz package froz. organic Raspberries

1 cake silken tofu, pressed

½ cup raspberry liqueur, such as Chambord

¼ cup maple syrup

¼ cup coconut oil

1 t. vanilla

pinch of salt

Chocolate Drizzle-

½ cup Raw Cocoa Powder

½ cup maple syrup

2 Tbs. coconut oil

½ teaspoon vanilla

Directions:

Combine the ingredients for each layer separately in food processor. Pour filling into clear cups, one layer at a time. Refrigerate for 30 minutes, before drizzling with chocolate. Return to refrigerator for 2 hours, before serving.