Reviews for my cookbook Cooking with Fibromyalgia continue to roll in and I couldn’t be more excited. A very special blogger friend Faith Gorsky of An Edible Mosaic reviewed my book for her newest blog feature Mosaic Mondays.
As a thank you to Faith as well as you all for supporting my cookbook I am sharing one of the recipes from Cooking withFibromyagia. Since summer is coming to a close I thought my Vegan Peanut Butter Chocolate Mousse was the perfect recipe the occasion.
This mousse is rich, decadent and addictive. In fact it is so good your family will never know it’s made with silken tofu. That’s right tofu for dessert! The perfect ending to your Labor Day picnic and the unofficial end of summer.
the gluten free chef
Vegan Peanut Butter Chocolate Mousse
1 pack silken tofu
1 tbsp of natural peanut butter
1/4 cup almond or rice milk
1/4 cup cocoa powder
1 cup organic cane sugar
1. Combine tofu, peanut butter, sugar, milk, and cocoa powder in a blender. Blend until creamy. You want the consistency of a pudding.
2. Divide mixture between four ramekin dishes.
3. Cover ramekins with saran wrap, and allow to chill for at least two hours or overnight.
4. * If mixture is too stiff add additional milk as needed.