Avocado Chocolate Mousse

• 2 ripe avocados/ 200g of soaked & grinded cashews

• 200g tofu

• 200g of vegan dark chocolate, chopped finely

• 3 tbsp of maple syrup/ date syrup

• 1 tbsp of liqueur (optional)

Method

Blend all the ingredients except the chocolate in a food processor or blender. The mixture should be smooth and homogenous. Then melt the chocolate in a small saucepan by sitting the small saucepan in a larger pot of hot water. This prevents the chocolate sticking to and burning the base of the saucepan. Once all the chocolate is melted, add this to the blender with the avocado cream and blend well. Pour into small serving dishes and refrigerate for 2 hours.