Vegan Chocolate Mousse with Cardamom and Whipped Coconut Cream

Directions

1. In a double boiler or glass bowl set in a pot of low-simmering water, combine chocolate, cocoa powder, cardamom and salt. Cook until chocolate is melted and smooth. Remove from heat and stir in vanilla.
2. In a blender or food processor, blend tofu until smooth. Add chocolate mixture and powdered sugar. Blend until thoroughly combined, then transfer to a large bowl.

1. Set a stand-mixer bowl in the refrigerator to chill. Fit mixer with whisk attachment.
2. Gently, without tipping or shaking, open coconut milk and coconut cream cans. Into chilled bowl, scoop solid cream layer from cans and discard liquid.
3. Whip cream for 2 to 4 minutes, until light and fluffy. Add powdered sugar and vanilla. Whip for 2 to 3 more minutes, until fluffy. Reserve some whipped coconut cream for topping.

1. Gently fold remaining whipped cream into chocolate mixture 1/3 at a time.
2. Scoop mousse into serving cups and chill for at least 30 minutes, and up to 24 hours.
3. Top chilled mousse with a dollop of whipped coconut cream, granola and pomegranate arils, if desired.

1. If you don't mind not having a strictly vegan version and cannot find or prefer not to use vegan chocolate, simply substitute non-vegan bittersweet chocolate.
2. For an authentic 'vanilla' look to your coconut whipped cream, try Simply Organic® Vanilla Bean Paste in place of the vanilla extract.