Back in January, I made a vegan chocolate mousse. I kept meaning to make it again because a) it’s delicious; and b) seriously quick and easy to make. But, like most things, I didn’t get round to it.
Until today, that is. After being inspired by Choclette’s banana and chocolate post, I decided to make the mousse again, but this time with added banana.
If you’re looking for a quick and easy vegan mousse recipe that uses tofu instead of avocado, then look no further.
- 1 banana
- ¼ cup raw cacao
- ¼ cup agave nectar
- 349g/12oz carton silken tofu
- Put everything in a food processor and blitz until smooth
- Leave to firm up in the fridge for a few hours