Chocolate mousse with crunchy topping

Here is a deliciously, decadent chocolate mousse recipe that is suitable for a low-FODMAP diet, it is also vegan and super easy to make.

Ingredients:

70g of drained firm tofu

1 tablespoon of chilled coconut cream

1 tablespoon of cocoa powder

1 tablespoon of maple syrup

½ teaspoon of vanilla essence

15g of Te Atatu Toasted Coco Crunchies

Method:

Blitz the first 5 ingredients together in a food processor until smooth and spoon into a small jar, place in the fridge to set (2-4 hours).

To serve, remove from the fridge and top with the Coco Crunchies and a little slice of fruit.

This recipe is a serving for one, so you can just double or quadruple it if serving 2 or 4 people