This dark, decadent vegan waffle topping recipe uses fresh ginger to complement other rich ingredients. Of course, if you don’t want to put it on waffles, you can serve it by itself.
Truth be told, I concocted it for the birthday party of a friend who requested pies for her birthday, and presented it as a “crustless pie.” I considered bringing along a waffle maker and batter to make the waffle “crust” on the spot, but decided that would be too complex.
It garnered several wonderful complements, so I decided it needed to go on the blog!
- 10 ounces of firm tofu, crumbled
- ½ cup plus 2 tablespoons raw cashews, divided
- ½ cup cocoa powder
- ½ cup sugar
- 2 ripe, medium bananas, divided (1 to be blended into mousse, 1 to slice and decorate top of mousse)
- ¼ cup coconut beverage (you can use soymilk if you wish)
- 1 to 2 tablespoons olive or grapeseed oil
- 1 tablespoon blackstrap molasses (optional)
- 2 to 3 teaspoons fresh ginger, peeled and coarsely chopped
- 1 t vanilla extract
- dash of salt to taste
- dash of cinnamon
- Put the tofu, ½ cup of the cashews, cocoa powder, sugar, one of the bananas, coconut beverage, 1 tablespoon of oil, molasses, 2 teaspoons of ginger, vanilla, and a dash salt into a powerful blender (see note). Blend well, stopping to scrape down the sides if necessary.
- If the mixture is not quite smooth enough, add a second tablespoon of oil. If preferred, also add a third teaspoon of chopped fresh ginger and a dash of salt at a time to your liking.
- Chill for at least 1 hour before serving.
- Within an hour of serving, slice the second banana. Top the mousse with the sliced banana, the remaining 2 tablespoons of cashews, and a dash of cinnamon.
- Scoop onto your favorite sweet or neutral vegan waffles.