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Sugar Free Silken Tofu Chocolate Mousse Here’s a quick, silky, sugar free chocolate mousse that looks far fancier than the effort involved. It started as a “use up what’s-left” moment — I’d opened a carton of silken tofu for a creamy pasta sauce and didn’t want the rest to go to waste. A few minutes later, this dessert was born. It’s rich, fluffy, naturally sweetened, and made with simple ingredients: silken tofu, maple syrup, a shot of espresso, melted dark chocolate and pistachios. I served mine in tiny espresso cups with a sprinkle of finely crushed pistachios on top — a little nod to the Dubai chocolate cup trend, but with a Plantiful Bee twist. It’s one of those recipes that feels luxurious but takes almost no time at all. Perfect for dinner parties, date nights, or when you just want something chocolatey without the sugar crash. subscribing to my channel is completely free. A lovely friend thought she had to pay, so if you’ve been unsure, don’t worry — it costs nothing and really helps my little channel grow. Recipe- Serves 4-6 Ingredients: • 1 carton silken tofu (approx. 308g) • 3 tbsp maple syrup (adjust to taste) • 1 shot espresso (this makes the chocolate taste very chocolately) • 100g dark chocolate • ½ tsp vanilla extract • Handful of shelled pistachios Method: 1. Melt the dark chocolate over a bain marie. 2. While it melts, shell the pistachios. Roughly chop two thirds, and grind the remaining third into a fine powder (or chop as finely as possible). 3. Add the tofu, maple syrup, espresso, vanilla, melted chocolate and chopped pistachios to a bowl. 4. Blend until silky smooth — a stick blender works perfectly. 5. Spoon into espresso cups, shot glasses or any small serving dishes. 6. Top with the finely crushed pistachios. 7. Serve immediately for a light, fluffy texture. If refrigerated, it will firm up slightly — just whip it again before serving. Keeps in the fridge for up to 5 days in an airtight container. #PlantifulBee #VeganDessert #SugarFreeDessert #plantbased