And while we’re being grown up, I’ll mention that it’s vegan, gluten and refined sugar free, full of vitamins, minerals and other nutrition goodies and costs about a buck a serving to make. In other words, a way better choice than the bag of mini candy bars we bought to hand out to trick or treaters, and certainly more chocolaty. There’s some seriously intense, mega rich dark chocolate flavor going on here, and I want to meet the kid who could handle it. When I do, they’ll probably be wearing a fedora and drinking an espresso.
So this is what happens when you whip pumpkin, spice, dark cocoa, agave nectar, tofu and few other tidbits together in a food processor. I’m wild about using tofu as a base for desserts because it’s healthy, inexpensive and gets amazingly smooth and creamy when it’s blended, plus it doesn’t have much flavor of its own. If you must share this with a professed tofu hater tell them it’s soy, like the lattes at Starbucks. I’ve never tried that but I bet it would work. Let me know if it does. If they hate tofu because they have a soy allergy, eat their portion.
Eat Healthy Eat Happy
10 minPrep Time
10 minTotal Time
- half a 14 oz. package firm (preferably silken) tofu
- half a 15 oz. can pumpkin puree
- 1/2 c agave nectar
- 2 Tbs dark cocoa
- 1 Tbs + 2 tsp olive oil
- 1 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 1/4 tsp nutmeg
- 1/4 tsp clove
- 1/4 tsp ginger
- pinch salt
- Combine the first five ingredients in a food processor or blender. Process until smooth, scraping down as needed.
- Transfer the mousse to a medium bowl and stir in the vanilla, spices and salt.
This recipe is vegan and gluten free friendly.
Per serving, about 157g: 231 calories (75 calories from fat); 8.3g fat (13%)(0g trans); 0mg cholesterol (0%); 41mg sodium (2%); 39.4g carbohydrates (13%); 3.5g fiber (14%); 5.2g protein; Vitamin A 166%; Calcium 12%; Vitamin C 4%; Iron 10%; Potassium 5%