High Protein Creamy Pistachio Mousse (Vegan)
Silky, light green pistachio mousse made with silken tofu and real pistachios. High protein, vegan, dairy-free and no bake. Tastes like Dubai chocolate bar filling.
Equipment
- High speed blender
Ingredients
- 70 g raw pistachios unsalted green - soaked for 4 hours
- 2 tbsp water - for blending pistachios into paste
- 300 g silken tofu - drained 5 mins on paper towel not firm tofu
- 40 g pistachio butter - 2 tbsp + 1 tsp or pistachio cream
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp ground cardamom
- 1 pinch sea salt
- 1/4 tsp matcha powder - optional for light green color
- For topping: crushed pistachios and dark chocolate shavings
Instructions
- Soak raw pistachios in hot water for 4 hours or overnight, then drain and rinse well.
- Add soaked pistachios + 2 tbsp water to a high-speed blender. Blend until completely smooth paste, scrape down sides and blend again.
- To same blender add silken tofu (drained), pistachio paste, pistachio butter, maple syrup, vanilla, cardamom powder, pinch salt and optional matcha powder. Blend on high 90 seconds until creamy and light green.
- Divide mousse into 3 small cups or jars. Smooth tops and refrigerate for at least 2 hours to set and thicken.
- Top with crushed pistachios and chocolate shavings, serve cold.
Notes
Use silken tofu only - not firm tofu.
Blend soaked pistachios into paste first, then add tofu.
Don't freeze - keeps 3 days in fridge covered.