As I said in my last post, I don’t want this blog to be sad all the time, so I’m finally sharing the crepe and mousse recipes from my one year anniversary post in the hopes to cheer things up!
Sage is still experimenting with the recipe and he usually just eyeballs it when he cooks, but here’s how the delicious picture above came to life!
1/2 cup water
1/2 cup almond milk (might work better with soy or cashew)
1/4 cup melted vegan butter
2 tablespoon maple syrup
2 tablespoon vanilla extract
Then mix in separate bowl:
1 cup sifted flour
1/2 teaspoon salt
2 tablespoon granulated sugar (any sugar works, but some will alter texture, pick based on preference)
Then mix the dry ingredients into wet and leave little lumps.
Chill batter in fridge for 1-2 hours before frying
Make a very strong 1/3 cup hot chocolate with vegan dark chocolate and vanilla soy milk, sweetened to taste. Refrigerate until completely cooled.
Place one package of silken tofu into food processor, add 2 tablespoons of sugar, then blend until smooth.
Add chilled hot chocolate and blend again for a few seconds until fully incorporated, then taste.
If not chocolatey, add cacao powder or melted dark chocolate chips. If chocolatey but not sweet enough, add more sugar.
*it didn’t come out with the perfect mousse texture, Sage is still working on it. It may just be that we don’t currently own a blender powerful enough to introduce the right amount or air to the mixture. It’s more like a creamy pudding like texture, and it’s delicious!
Let me know if you wanna see more recipe posts!