A recent recipe post by Naomi Rose (The Gluttonous Vegan) sparked many memories of my favourite childhood chocolate bar, the Cadbury crunchie! As a child I remember carefully biting off it's chocolate outer and savouring the honeycomb centre. Check out Naomi's honeycomb recipe here and pair it with this delicious vegan chocolate mousse!
Vegan Chocolate Mousse
Serves two (or one if feeling greedy)
170 grams silken tofu
2 1/2 tablespoons good quality cocoa powder
50 ml maple syrup
25 ml agave nectar (replace with maple syrup for sweeter taste)
1 teaspoon vanilla extract
1. Place all ingredients in a food processor and blend until smooth.
2. Place in the fridge for at least an hour before serving.
To serve, dust with a little cocoa powder and a few pieces of honeycomb for dunking!