Chocolate Coconut Mousse + Blueberry Lemon Redux

As you all know by now, BandMan is a chocolate whore. Keeping chocolate in the house is always difficult, especially now since he's discovered my hiding place. I don't know how I managed to save 5 ounces of chocolate chips from his chocolate-monster claws, but somehow it happened.

I had plans to make him fall in love with me all over again by making him a super chocolatey dessert, but was struggling on how to incorporate the dying blueberries in the fridge and my new gluten free-ness.

This is what I came up with. I'm thinking it's the best dessert I've ever made. Yeah. That good.

It makes 2 large portions weighing in at around 250 calories a piece.

5 oz vegan dark chocolate, melted
5 oz coconut silken tofu
2 tbsp cocoa powder
1 tbsp maple syrup
1 drop vanilla extract
6 oz blueberries, smashed
1/3 c turbinado sugar
juice from 1/2 a lemon
  1. Blend the tofu, cocoa, melted chocolate, maple syrup, and vanilla together and pour them into 2 cute dishes. Stash in the fridge for an hour, or so.
  2. Meanwhile, heat the berries and sugar in a pot. When the sugar is dissolved add in the lemon juice and crank the heat. When it starts boiling and looks sticky like candy its ready to party in the fridge with your mousse. 
  3. When it's time for dessert, scoop a tablespoon or more of the blueberry reduction on top of your set mousse, and enjoy.


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