I admire Sharon Gannon. Founder of Jivamukti Yoga school in NYC. I love her teachings, I love her voice, I love her music, and … I love her food:) Locally, her protege-like advance student, Giselle Mari teaches at several premier yoga studios in the San Francisco Peninsula. Her class is always full of joy and light. Giving this Mousse a try and will upload a photo of it soon – Too busy taste testing:)
INGREDIENTS
1 box extra firm tofu
1 box firm tofu
1 bag Vegan chocolate chips
2 Tablespoons unsweetened Cocoa powder
1 Tablespoon Raw Cacao powder
1 can (13-14oz) full fat canned coconut milk
1/3 cup maple syrup
2 Tablespoons coconut oil
2 Tablespoons vanilla extract
Pinch of salt
My dream would be to go to New York and taste this at her very own Jivamukti Café! Unfortunately, no plans to visit NYC anytime soon so with this recipe, we can make it in our very own kitchen whenever we crave … chocolate mousse decadence:)
Sharon Gannon, describing this mousse: “The mousse is light, smooth and airy and at the same time deep, dense and rich. Yogis embody a balance of both the terrestrial and celestial forces. Yogis are deeply rooted and aligned with the earth and because of that connection they are able to transcend the binding heaviness of physical existence and soar into heavenly realms of spacious delight. So the mousse is light and heavy at the same time—I think that’s really cool! Also, just fyi, I recommend using a hand mixer and saving your arms for practicing handstands!
Put tofu into a food processor add a pinch of sea salt and blend, then add maple syrup, coconut milk, vanilla extract, cocoa and cacao powder and blend again. Meanwhile, melt the chocolate chips and coconut oil in a double boiler. Add to tofu mixture the melted chocolate chips and coconut butter and thoroughly blend. Then transfer the mixture to a large bowl, using a spatula to scrap out all of the mixture. Now using a hand mixer whip for 3-5 minutes at high speed—this will lighten and more add air. Using a large spoon—spoon into serving cups or crystal champagne glasses and refrigerate till cold about 1-2 hours.
Optionally you could serve with a dollop of vegan whipped cream on the top. Makes about 10-12 servings depending on size of cups. ”
Calling for both, this recipe made me realize that there’s a difference between:
Cocoa powder vs. Cacao powder (it’s RAW)
