Give your microbes a bit of balance with this velvety chocolate mousse. Ready in less than 10 minutes, packing 7g of fibre, 9g of protein and 3.5+ plant points – it’s a real crowd pleaser! P.S If you want to cook alongside Megan, click here.
Ingredients
- 6 medjool dates, pitted
- 150g dark chocolate (70%+), melted
- 1 tsp extra virgin olive oil
- 300g silken tofu
TOPPINGS (OPTIONAL)
- Grated dark chocolate
- Raspberries
Method
- In a bowl, cover the dates with boiling water and leave to soak for 5 minutes. Keep around 3 tbsp of the date water to help blend the mixture.
- Next, stir the extra virgin olive oil into your melted chocolate until smooth.
- In a blender, add the medjool dates, tofu and melted dark chocolate/extra virgin olive oil combination and blitz until smooth. You may need to scrape down the sides a few times, adding some of the reserved date water to completely combine the mixture.
- Once the mixture is smooth, transfer to serving glasses and let it chill in the fridge for around 30 minutes. Add your toppings of choice and enjoy!
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