No-Bake Chocolate Mousse “Cheesecakes”

Single-serve, light, and mousse-like cheeseless “cheesecakes”… A lot of the vegan alternative cheesecake desserts can be quite heavy due to a foundation of soaked and blended cashews. The combination here of chocolate and silken tofu instead creates an almost airy consistency – truly luscious, but a whole lot lighter!

Servings: 6

Prep Time - 30 minutes
Setting Time - 3 hours - Overnight

Ingredients

For the Base

100g Just Natural Organic Medjool dates
100g Just Natural Organic hazelnuts, roasted
80g Just Natural Organic ground almonds
Pinch of sea salt

For the Chocolate “Cheesecake”

170g firm silken tofu
170g 70% or 80% dark chocolate
60g smooth all-natural almond butter (or hazelnut butter)
60ml non-dairy milk of choice (a simple almond or hazelnut works best with minimal ingredients)

To Serve

Coconut Whipped Cream
Just Natural Organic raw cacao nibs, Just Natural Organic raw cacao powder, or a grating of dark chocolate of choice

How to Make it

Line a loose bottom muffin tray with baking paper rounds and lightly grease with spray oil. You could also make these in a silicone muffin tray.
Place all ingredients for the base in a food processor and blend until you have a thick dough that holds together when you press it between your fingertips.
Divide between 6 prepared sections of your tray.
Press down evenly with the back of a spoon. Set to one side.
Melt the chocolate in the microwave in 30-second increments.
Blend the tofu, almond butter, and dairy-free milk in a high-speed blender or you can clean out your food processor and use that.
Add in the melted chocolate – ensuring the rest of the ingredients are at room temperature – and blend until smooth.
Pour over the six bases and place into the fridge for at least 3 hours to set (or preferably overnight).
Remove from the tray or mold and serve either at room temperature or straight from the fridge. (They will be a melt-in-the-mouth consistency regardless!)
Garnish as desired.