Super yummy - super easy - totally delicious! This creamy mousse whips up in a flash. Do not like peanut butter? No worries. Just substitute almond, cashew or even sunflower seed butter for the peanut variety. YUM.
½ cup nondairy milk
1 block (about 14 ounces) firm regular tofu, drained and cubed
3 (heaping) tablespoons smooth peanut butter
1/2 cup vegan, dark chocolate chips
Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot, but not boiling.
Put the tofu, peanut butter and sugar in a blender, then add the chocolate chips. Pour in the hot nondairy milk (this will melt the chips so that they incorporate into the pudding while processing) and process until completely smooth.
Spoon or pipe the mixture into tiny dessert bowls, espresso cups or wine glasses and refrigerate for 4 to 24 hours. Serve chilled.
Like this recipe? There are hundreds more in Laura’s Cookbooks!
These gorgeous photos were taken by superstar vegan food photographer and dessert genius Hannah Kaminsky, who is author of the incredibly sweet and supremely delish Bitter Sweet blog! Hannah has been a fabulous guest on Jazzy Vegetarian Radio too, talking about her yummy book, Easy As Vegan Pie. Thank you Hannah!