Vegan Kona Coffee Chocolate Mousse
Vegan, gluten-free, dairy-free and ultra delicious chocolate Kona coffee mousse!!
- 13 oz Madre (or your favorite) Chocolate
- 1/3 cup Kona coffee liqueur (Trader Vic's)
- 1 tbsp of your favorite Kona coffee grinds
- 1 tsp vanilla extract
- 1 lb (2 cups or 16 oz) silken tofu
- 1 tbsp local honey
- Crushed Oreos (optional for crust or topping)
- Crushed macadamia nuts (optional for crust or topping)
In 4-quart or larger saucepan add 3-4 cups of water and bring to a boil, then reduce to medium heat.
Break your chocolate up into small pieces and place in a metal mixing bowl along with your Kona coffee liqueur and Kona coffee grinds.
Place the metal bowl on top of the saucepan. Stir with a spatula until melted.
Carefully remove from heat and stir in the vanilla extract. (Metal mixing bowl will be hot.)
In a blender, food processor or Vitamix, combine the tofu, melted chocolate mixture, and honey until smooth (1-2 minutes).
Pour the filling into individual souffle cups, containers or your favorite mold and refrigerate for 2 hours, or until the filling sets firm.
If using a mold, freeze 2-3 hours so you can pop out of the desired shape without breaking it.
Blend up some Big Island macadamia nuts as a crust or topping.
Blend up some Oreos as a crust or topping.
Set aside some of your chocolate mixture and drizzle on top as a garnish
This recipe is:
Vegan (omit honey), Gluten Free, Dairy Free, Low Sodium