Choco Love

In the latest update in my allergy saga, the nutritionist has now informed me that I am very allergic to corn and pretty allergic to wheat and dairy.  I’m not however, allergic to gluten which has opened up a few doors in the food world because now I can eat spelt, barley etc.

Even though my nutritionist said these non-wheat grains would be okay, I’m still a bit wary, so I’ve tried to limit them in my diet.   Also, because I’m not supposed to be eating lots of starchy carbohydrates anyways, I’m still banning the thought of baked goods from entering my mind.

Instead for dessert, I found a recipe for chocolate mousse made from Silk tofu; unsweetened chocolate; agave nectar, honey and/or maple syrup; and coconut or soymilk.  This recipe is great because there are lots of different options in terms of sweeteners, milk substitutes and coco (you could use coco powder if you prefer) so it works around many different allergies/dietary needs.  Try it chilled and topped with slivered almonds or coconut shreds.

Here’s the recipe:

1 box Mori Nu Silk tofu (It’s in a box in the Asian food aisle.  Also, get the soft kind not firm.)

½ bar 100% cacao baking bars

2 tbs agave nectar or honey

½ tbs melted butter

1-2 tbs coconut or soymilk

2 tbs maple syrup

Pinch salt

1 tsp almond or vanilla extract

1. Put the tofu in a pan with about ¼ inch of boiling water, put the lid on and let steam for about 7 minutes

2. When the tofu is almost done, melt chocolate with milk, butter and honey in a saucepan just until creamy

3.  Strain tofu and put in food processor

4.  Add chocolate mixture, then add almond/vanilla extract, salt and syrup

5.  Blend mixture in food processor and serve warm or chilled

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