Today’s temptation is a luscious Beetroot White Chocolate Mousse, it’s soft and silky and simply amazing.
This creamy, dreamy recipe for Beetroot White Chocolate Mousse with tofu whipped cream is sure to delight and impress your loved ones this holiday season. This decadently rich, festive dessert takes just a few minutes of active time to create but is sure to leave your guests talking about it for a long time to come.
As usual ➛ no-bake, vegan, dairy free, gluten free, refined sugar free and 100% delicious. I really hope you enjoy making this recipe.
- For the mousse
- 1 package (300 grams) GMO free and organic silken tofu, drained
- 1+1/2 cup beetroot, peeled and chopped
- 100 gram white chocolate chips, vegan
- 2 tablespoon coconut nectar
- ⅛ teaspoon cardamom powder
- For the whipped cream
- 100 gram GMO free and organic silken tofu, drained
- ⅓ cup cashew, soaked
- 2 tablespoon coconut nectar
- ¼ teaspoon vanilla bean paste
- pinch pink himalayan salt
- For the mousse - Melt the chocolate in a double boiler or by heating it for 30 seconds in the microwave. Add the melted chocolate and all other ingredients to a high-speed blender. Blend until completely smooth. Pour the mixture into cups.
- For the whipped cream - Place all the ingredients into a high-speed blender and blend until silky smooth. Top each serving with whipped cream. Refrigerate a few hours to set. The colder it is, the more firm it will be. Enjoy!
- For this recipe, you will need vegan white chocolate chips or you can use raw cacao butter instead.
- For best texture, I do not recommend freezing this recipe.
THINKING OF TRYING THIS RECIPE?
As always, I absolutely would love to see and hear your feedback.
▻ Nothing makes me happier than to see recreations of my recipes made all around the world. Take a picture and share it on Instagram, be sure to tag me #deviliciouslyraw ⭒✰I can’t wait to see your amazing creations✰⭒
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