Ethiopian Tej-Spiced Chocolate Mousse with Teff Crumble

Ingredients

• 0.75 cup silken tofu, drained and pressed
• 3 tbsp unsweetened cocoa powder, high quality
• 2 tbsp maple syrup, for sweetness
• 0.25 cup almond milk, unsweetened
• 0.5 tsp vanilla extract, pure
• 3 whole cardamom pods, crushed
• 0.25 tsp ground cinnamon, Ceylon preferred
• 1 pinch ground cloves
• 0.25 cup teff flour, Ethiopian grain flour
• 2 tbsp chopped almonds, raw
• 1 tbsp coconut oil, melted
• 1.5 tbsp coconut sugar
• 1 pinch sea salt
• 0.25 cup fresh blueberries, for topping
• 2 tbsp pomegranate arils, for garnish

Instructions

1. 1

   Crush cardamom pods and extract seeds; discard pods. Add seeds to a small bowl with cinnamon and cloves.

2. 2

   In a blender, combine pressed silken tofu, cocoa powder, maple syrup, almond milk, vanilla extract, and spice mixture. Blend until completely smooth and creamy, about 1 minute. Divide into a serving glass or bowl.