Happy (late) Mother’s Day! I hope you all had a day full of love and happiness! And I hope you called your mom!
We are finally all settled in Oregon (for now at least) and I can cook again! So I made my mom a little treat. She didn’t want a big fuss, but I love her so much that she deserves something special. I just made the recipe up. It’s similar to Chocolate Mouse I made before, but with a few more easy layers. It’s simple, no baking required, and full of protein!
Chocolate Mousse Parfait
- 1/3 cup raw pecans
- 1/3 cup raw walnuts
- Coconut Oil (as needed)
- Pinch of salt
- Dash of cinnamon
- 1/2 block of tofu (I used firm, but silken would be better), drained
- 1 medium ripe banana
- 1 cup chocolate chips, melted
- 1 cup vanilla coconut yogurt
In a food processor, add the pecans and walnuts. Grind into crumbles that pack together. Add coconut oil as needed to get it to come together. Add a pinch of salt and cinnamon for flavor.
Press nut mixture into a pan like a crust. I used a medium Pyrex bowl so you could see the layers.
Rinse out the food processor and add the tofu and banana, blend together well.
To melt the chocolate chips, add them to a microwave safe bowl and microwave them for 45 seconds. Stir and the chips should melt. If not, put it back in for 15 seconds and stir again. Repeat as needed until they are all melted.
Add the melted chocolate to the food processor and blend well.
Pour the chocolate mixture over the nut crust and smooth the top out.
Spread the yogurt over the chocolate mixture evenly.
Lastly, garnish with some nuts, if desired.
Covered and let it set-up in the fridge for at least two hours.
Then scoop out and enjoy!
It’s nothing fancy, but healthy and tasty. Make one for your momma today!
Vegan Babymama 