This recipe combines 2 desserts that are already in this dessert section – tofu chocolate mousse and berry Compote. Additionally, there is also a layer of coconut yoghurt and its topped with flaked almonds. This dessert is vegan, dairy free and gluten free.
| Prep Time | 35 mins |
| Servings |
people
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Ingredients
Raspberry Compote
- 500 grams Raspberries
- 1-2 tbsp Xylitol
- 1 tsp vanilla essence
- 1 stick Cinnamon
- 2-3 tbsp Water
Chocolate Mousse
- 300 g silken tofu
- 100 g vegan chocolate
- 1 tbsp Coconut Oil
Coconut layer
- 400 ml Coconut yoghurt
- 1 tbsp honey or maple syrup optional
Ingredients
Raspberry Compote
Chocolate Mousse
Coconut layer
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Instructions
chocolate mousse
- Melt vegan chocolate and coconut oil
- Place tofu and xylitol in food processor and then pour in melted chocolate and blend until smooth.
- Spoon chocolate mousse into each of the glass dishes. Place in fridge and allow to cool for 30 mins.
Coconut layer
- Mix the yoghurt and maple syrup/honey together and then spoon on top of the cholate mousse.
Raspberry Compote
- Tip fruit into saucepan and add all other ingredients.
- Bring to the boil and simmer for 3-5 mins, Allow to cool.
- When cool, spoon on top of the coconut layer. Then sprinkle over almond slices to garnish. Serve
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