Vegan Chocolate Mousse Cake
A creamy, cheesecake style dessert. Rich with dark chocolate and as smooth as silk. This cake is a must try for vegans and meat eaters alike. BONUS: No cooking required!
One package (approx 25 cookies) Country Choice Organic Chocolate Sandwich Cookies
2.5 tbsps vegan butter, melted
In the bowl of a food processor, blend cookies until they form a fine crumb. Slowly drizzle in melted vegan butter and pulse until combined. Press into bottom of greased and lined 9” spring form pan. Refrigerate until ready to use.
500 g Acadiana Silken Tofu
1/2 cup pure maple syrup
1 tsp vanilla extract
300 g Lily’s Vegan Dark Chocolate, melted and cooled slightly
1/2 tsp salt
Blend all ingredients excluding chocolate together until well combined, slowly drizzle in chocolate until combined. Pour over crust and return to fridge for a minimum of 4 hours. Use a knife which has been run under hot water, around the edge of the cake to loosen, serve cold.
Raspberries (or your favourite berry)