Ingredients

(Servings: 6)

• 1 3/4 cup dark chocolate chips

• 1 block firm tofu

• 1/2 cup vanilla almond MALK

• 1 cup fresh blueberries

• 1 1/2 cups fresh strawberries

• 1 gluten-free pie crust

Appliances & Utensils

• knife & cutting board

• large colander

• small pot

• microwave-safe bowls

• measuring cups & spoons

• blender

Instructions

1. Prepare the crust: If using a frozen or store-bought gluten-free crust, bake according to package directions and let it cool completely before filling.

2. Prepare the berries: Rinse 1 ½ cups strawberries and 1 cup blueberries. Slice the strawberries into thin slices. Set aside.

3. Prepare the tofu: Remove tofu from package and squeeze out as much water as possible into the sink. Add tofu block to the blender.

4. Prepare the chocolate: Melt 1 ¾ cups dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth. (You can also use a double-broiler if preferred)

5. Prepare the mousse: In a blender, combine the melted chocolate, 1 block of tofu (drained and pressed), and ½ cup vanilla almond MALK. Blend until completely smooth and creamy.

6. Assemble the pie: Pour the chocolate mousse mixture into the cooled pie crust. Use a spatula to smooth the top. Refrigerate for at least 2 hours, or until set.

7. Top and serve: Just before serving, top the mousse pie with sliced strawberries and whole blueberries. Slice and enjoy chilled.

   
   

Pro Tip: You can also omit the pie crust an enjoy this as an easy sweet treat that you can prep-ahead of time!

For vegetarian/vegan dietary preferences: n/a