Millennium Raspberry Chocolate Mousse

[Guest guest]

Served at the Millennium Restaurant in San Francisco, a vegan fare. Serve

with raspberry sauce and maple almond praline.

 

Cashew Crust:

1/3 c unsalted cashew nuts

3 Tbs. Sucanat

3 Tbs canola oil

1/2 tsp vanilla extract

1 c unbleached rice flour

1/8 tsp. sea salt

 

CHOCOLATE MOUSSE:

2 c malt-sweetened, nondairy chocolate chips

24.6 oz extra-firm low-fat silken tofu (2 boxes)

3/4 c Sucanat

1tsp vanilla extract

1/8 tsp sea salt

 

MAPLE ALMOND PRALINE:

1/4 c maple syrup

1 c slivered almonds

 

Fresh Fruit, cocoa powder, finely shredded fresh mint for garnish

 

 

Crust:

Preheat oven to 350. Lightly oil an 8 inch round springform or false bottom

pan. In a food processor, grind the cashews until they resemble fine meal.

Add the Sucanat, oil, vanilla. Process again until well combined. In a small

bowl, stir the flour and salt together. Add the cashew mixture and mix into

the flour, beginning with a spatula and ending with your hands. Press the

crust into the prepared pan. Bake 20-25 minutes, or until light brown and

dry.

 

MOUSSE:

In a double boiler over barely simmering water, melt the chocolate chips.

In

a blender or food processor, combine the silken tofu, Sucanat, vanilla and

salt. Process, then add the melted chocolate and blend for 2 minutes, or

till

smooth and completely combined.

 

Pre heat the oven to 350. Lightly oil the sides of the cake pan and bake

for

35 minutes. Let cool for 10 minutes. Run a paring knife around the inside

of the pan. Let the cake cool to the touch, refrigerate for at least 2

hours before serving. Unmold just before serving.

 

PRALINE:

In a heavy-bottomed saucepan, bring the maple syrup to a boil. Boil for 1

minute. Add the almonds and stir constantly until he maple syrup has

completely crystallized onto the almonds and the almonds appear dry.

 

Pour almonds onto a baking sheet and let cool. Store in an air tight

container for up to o 5 weeks.

 

To serve, cut the cake into 12 pieces. For each serving, pool Raspberry

Sauce on a plate and top with a slice of cake. Top with 1 Tbs maple-almond

praline and garnish with fresh fruit, cocoa powder and mint.

 

 

RASPBERRY SAUCE:

 

2 c fresh or 10 oz unsweetened frozen raspberries, thawed.

1/4 c Sucanat or fructose

 

In a blender, combine the raspberries and Sucanat, then blend to a smooth

sauce. Strain the sauce through a fine-meshed sieve. Store in an airtight

container in the eh refrigerator for up to 1 week.

 

Serve with Chocolate Almond Midnight or toss with diced fruit to garnish

just

about any other dessert.

 

 

 

Interested in healthy, vegan recipes?

http://www.Christian-Vegan-Cooking