Chaga Choc Mousse with Caramelised Pine Nuts

| 14 April 2015

We all try to eat as much fresh, wholesome, and raw ingredients as possible (good for us, right?)

But what is your favourite convenience food and cheat ingredient? Something that you go to as a quick, tasty, and convenient solution? Ours must be coconut milk (goes well with everything) and, once in a while, organic/bio-dynamic tofu/tempeh.

We don’t encourage people to consume soya products like tofu or tempeh on a regular basis, but if you do, make sure you always get organic, better yet, bio-dynamic, non-GM, from reliable small-scale producers.

This week we are being slightly naughty. Almost by accident, I found a packet of bio-dynamic silky tofu in the fridge. And, since some of you have been asking for a quick, protein-rich vegan snack – there couldn’t be a better opportunity for it.

So, if you are an occasional tofu fan, or like a quick-to-make protein recipe – this recipe is deliciously for you.

It couldn’t be any simpler to make, it literally took me 4-5 minutes and not much washing up to do afterward as well. It stores well in the fridge for later and travels well in your lunchbox for the time when you need that quick protein fix.

Chaga Choc Mousse with Caramelised Pine Nuts


(serves 2)

1 packet of bio-dynamic silken tofu

3 heaped TBLS of raw cacao powder

5 TBLS of maple syrup

3-4 TBLS of pine nuts

1 banana

pinch of unprocessed sea salt

juice of 1/4 lemon

2-3 tsp of Chaga extract or powder (you can use sachets as well)

optional: fresh raspberries


In a mortar & pestle or food processor crush the nuts till you get a crumbly consistency. Put them aside. In a high-speed blender blend tofu, cacao powder, banana, maple syrup, lemon juice, and salt until you get a smooth and silky consistency. To caramelise the pine nuts, mix in 1 TBLS of maple syrup and either pan roast for 2-3 minutes or dehydrate for a couple of hours until the nuts get sticky. Alternatively, use the nuts as they are to form a bottom layer of ‘crumble’ in a jar or a glass, then add mousse and sprinkle with Chaga powder and berries. Voila!