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Black Forest Mousse

Black Forest Mousse

We recently watched the entirely spellbinding series Wild Wild Country on Netflix and I won’t give too much away other than to say that Germany’s Black Forest comes up so it should come as no surprise that the combination of cherries and chocolate wouldn’t escape my mind over the past few days. There are worse things.

Speaking of great food, check out our new e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Black Forest Mousse

6 ounces slavery-free, vegan dark chocolate chips
4 tablespoons non-dairy milk
2 cups frozen cherries, thawed
1 (
12.3 ounce) package firm silken tofu
1 cup cashews, soaked in water for one hour or more and drained
(pieces or whole is fine)
1/3 cup pure maple syrup
2 teaspoons pure vanilla extract
cup slavery-free vegan cocoa powder
Pinch salt
Cherries and chocolate chips for garnish

Melt the chocolate chips and chocolate milk in a pan, stirring over medium-low heat until smooth.

Place drained cashews, silken tofu, frozen cherries, maple syrup, vanilla extract, cocoa and melted chocolate in a blender or food processor. Blend until smooth, about a minute. You might need to stop occasionally and scrape down the sides.

Pour the mixture into a bowl and place in refrigerator for at least two hours to allow mousse to firm up. When ready to serve, divide among bowls and top with optional cherries and chocolate chips.

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