There's something incredibly satisfying about finding a recipe that's both ridiculously simple and genuinely delicious. This Choc Peanut Collagen Mousse is exactly that.
Originally inspired by a recipe from Emma English, we've added two tablespoons of our Collagen to make it an easy way to include extra protein as part of a balanced diet, without changing the flavour or texture.
And before you scroll straight to the ingredients because you spotted the word tofu... trust us.
Silken tofu creates the most incredibly smooth, creamy mousse, but you genuinely can't taste it. It simply provides the perfect texture while allowing the rich chocolate and peanut butter flavours to shine.
Whether you're looking for an easy dessert, afternoon treat or something to keep in the fridge when you're craving chocolate, this one is well worth making.
Ingredients
- 1 x packet organic silken tofu (we use the Macro Organic brand from Woolworths)
- 100g Lindt dark chocolate, melted (or your favourite chocolate)
- 1 heaped tablespoon peanut butter
- 2 tablespoons maple syrup
- Pinch of salt
- 2 tablespoons Baeli Collagen
- Freeze dried strawberries, to serve (optional)
Method
Step one. Add the silken tofu, melted chocolate, peanut butter, maple syrup, salt and Baeli Collagen to a food processor.
Steph Two. Blend until completely smooth and creamy, scraping down the sides if needed.
Step Three. Divide the mixture evenly between four ramekins or small jars. For larger serves, divide between two or three instead.
Step Three. Refrigerate until chilled and set.
Step Four. Top with crushed freeze dried strawberries before serving if desired.
Makes approximately 4 serves.
Recipe originally inspired by Emma English and adapted with the addition of Baeli Collagen.