Banana, Chocolate and Raspberry Mousse with Chocolate Drizzle
Cook time:
Total time:
Serves: Serves 20 people, 5 oz cups
- 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
- 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.
Recipe by iEatGreen at https://www.ieatgreen.com/banana-chocolate-and-raspberry-mousse-with-chocolate-drizzle/
3.5.3226