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Recipe of the week!
Peanut Butter Chocolate Mousse
Makes 6 to 10 Servings
Yum and double yum. This super creamy and delightfully delicious dessert will please the chocolate and peanut butter fans at your table. Thank you to the talented Hannah Kaminsky (Bitter Sweet Blog), for the totally sweet photo!
1/2 cup nondairy milk
1 block (about 14 ounces) firm regular tofu, drained and cubed
3 heaping tablespoons smooth peanut butter
¼ cup powdered sugar (use 3 tablespoons for a semi-sweet dessert)
1/2 cup vegan dark chocolate chips
Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling. Put the tofu, peanut butter and sugar in a blender, then add the chocolate chips. Pour in the nondairy milk and process until completely smooth. Spoon or pipe the mixture into tiny dessert bowls, espresso cups or wine glasses and refrigerate for 4 to 24 hours. Serve chilled.
ALL Jazzy Vegetarian RECIPES are VEGAN!