Wendy’s Chocolate Peanut-butter Mousse

Servings: 4


14-oz package of silken tofu

1/3 c natural creamy peanut butter

6 Tsp natural maple syrup (sometimes I use honey)

1/4 c cocoa powder

nuts and raspberry for garnish


  1. Puree tofu, peanut butter, maple syrup, cocoa powder in a blender or food processor until smooth.
  2. Divide into serving dishes and refrigerate for 30 minutes or until is is set.
  3. Garnish with nuts and a raspberry and serve.

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