Bonus Episode: Chocosol Traders & Vegan Mexican Chocolate Mousse Tutorial

Eat Your Greens with Dr. Black | plant-based nutrition for the whole family

Text Dr. Black your questions or comments.

Love chocolate mousse?? Ever had Mexican Hot Chocolate?? What if we could combine these? And... what it if was healthy?

Have I got good news for you!

I recently visited Toronto, Ontario and I discovered a gem at the St. Lawrence Market that I just had to share with you. The Chocosol Chocolate store has amazing ethically sourced, locally made vegan chocolate. Listen in to hear about the incredible health benefits of pure dark chocolate. Then join me for a tutorial on how to make the most decadent vegan Mexican Chocolate Mousse. YUM!!
Video Tutorial on YouTube
Chocosol Traders
Recipe
Ingredients:
1 bar Chocosol Turmeric-Ginger dark chocolate
1 package organic silken tofu*
1 tsp espresso powder or 1 individual pack of instant espresso
¼ cup maple syrup
3 Medjool dates, pitted and coarsely chopped
1 tsp fresh ginger, grated
1 tsp ground cinnamon
½ tsp chili powder
¼ tsp ground turmeric
Instructions:
Add all ingredients except the chocolate to the pitcher of your blender and blend on high until thoroughly combined and creamy. Scrape down the sides of the pitcher and blend again to ensure that the dates are thoroughly incorporated.
Melt the chocolate in a double boiler or in the microwave. If using the microwave, heat for 30 second intervals at 50% power, stirring well each time until chocolate is melted. Do not rush this process or the chocolate will burn.
With the blender on low speed, gradually add the melted chocolate to the spiced tofu mixture. Scrape the sides and blend for an additional minute at medium speed.
Pour into a glass bowl, cover with a tight-fitting lid, and refrigerate for 2 to 4 hours, or overnight.
Serve cold topped with your favorite grated Chocosol chocolate, vegan whipped cream, or berries.
*Use silken tofu, not firm or extra firm. If you are allergic to soy, substitute with 2 ripe avocados.

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