Coffee Treats, Desserts, Gluten-Free, Two Servings, Vegan
Comments 10

Vegan Espresso Mousse

Would you believe that I came up with this recipe just because I wanted to fill my new cute little espresso mugs with something fun? It’s true. And, I’m always in favor of different ways to enjoy coffee. Why not in a mousse!?

This recipe is a base that you can eat on its own (nothin’ wrong with a latte, straight up!), or top it with espresso beverage-inspired goodies. I snapped pics of a few of my favorites below (caramel macchiato-style at right), but dress this mousse up however you like. By the way, this recipe calls for a banana—I suggest using a barely ripe one to avoid too much of a banana flavor. (The espresso is strong enough to hide most of it, so the flavor should be pretty faint to start off with.) Unless you want it to taste banana-y. Then by all means, use a ripe one!

If you don’t have an espresso machine to make the shots, you can make extra-strength coffee using whatever brew method you have available. A French press is probably the second best option—do it as strong as possible…3X or 4X the grounds with the same amount of water. Also, consider using decaf grounds unless you’re one of those freaks of nature who can drink coffee after 8pm and still fall asleep at a reasonable hour. (How do you do that??)

Okay, enjoy this one!
M

Vegan Espresso Mousse
Two Servings, Dessert | Vegan, Gluten-Free
Prep time:
5 min |  Ready in: about an hour

Ingredients:
2 1-ounce shots of espresso
1/3 cup walnuts
1/3 cup silken tofu
2 medjool dates, pitted
1 barely ripe banana
Toppings of your choice

Prep:
1. Pour two shots of espresso, then refrigerate until cool, 10 to 15 minutes. (If you’re feeling antsy, you can put them in the freezer to speed things up a bit.)

2. Combine all the ingredients in a blender and process until smooth. (You can use a little non-dairy milk if the ingredients are too thick to mix—just be sure to use as little as possible or the mousse won’t set up as well.)
3. Pour into two small dishes and refrigerate for at least 30 minutes, covered.

4. Serve as-is, or top with your favorite espresso beverage-inspired ingredient. Here are a few ideas:

Make it a mocha…

Something you should know about me: I’ll eat a coconut anything…

And, caramel macchiato-style with walnuts (just a heads up, this will, of course, make it NOT vegan—unless you can find vegan caramel!)…

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10 Comments

  1. Pingback: (via Vegan Espresso Mousse | Pine and Crave) - VeganBlog.orgVeganBlog.org

  2. Pingback: 5 Ways to Celebrate National Coffee Day | Pine and Crave

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