Happy International Women’s Day, dear readers! To mark the occasion, I prepared a sweet vegan temptation. Enjoy!
Chocolate mousse: With an immersion blender, mix equal parts of silken tofu and melted dark chocolate. Taste with maple leaf syrup and vanilla extract.
Raspberry coulis: Mix raspberries until smooth. Strain through a fine sieve.
Raspberry yoghurt: Mix raspberry juice with coconut yoghurt.
Assemble by creating a circle of coulis. Pipe out small heaps of yoghurt. Place a quenelle mousse on cocoa nibs. Decorate with freeze-dried raspberries.