Makes:
10 servings
Utensil:
Blender
Saladmaster Food Processor
1 Qt./.9 L Sauce Pan with Cover
Contributed By:
The Cancer Project of the Physicians Committee for Responsible Medicine
Ingredients
Recipe Description:
This vegan recipe is a more healthful version of the traditional delicacy. It is lower-fat, cholesteral-free and absolutely delicious! And, did you know that chocolate contains the phenolic compounds gallic acid and epicatechin, which are important antioxidants for cancer prevention. This dairy-free treat is sure to please even the pickiest of dessert eaters!
1
cup
non-dairy semisweet chocolate chips
(240
g)
1⁄2
cup
soy or other non-dairy milk
(120
mL)
1
12 ounce package silken tofu, firm or extra firm
(349
g)
1⁄3
cup
agave nectar
(112
g)
1
teaspoon
vanilla extract
(5
mL)
1
10-inch ready-made low-fat graham cracker crust (optional)
10
strawberries, sliced, use Cone #4
Directions:
- Melt chocolate chips in sauce pan over low heat, approximately 3-5 minutes, stirring occasionally.
- Place non-dairy milk, tofu, agave nectar and vanilla in blender and process until smooth. Once smooth, add melted chocolate chips and process again until smooth.
- Pour into glass bowl or graham cracker crust (if using) and chill for approximately 2 hours in the refrigerator or 30 minutes in the freezer.
- Garnish with strawberries and serve.
Tips:
- Chill strawberries in the freezer for about 30 minutes before slicing with Saladmaster® machine.
- Add 1 chopped banana to the blender along with the tofu.
Chocolate Mousse Pie
Calories:
246
Fat:
10g
Saturated Fat:
4g
Cholesterol:
0mg
Sodium:
103mg
Carbohydrate:
36g
Fiber:
3g
Sugar:
19g
Protein:
5g
Directions
Tips
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