Try this super delicious, rich, creamy vegan chocolate mousse.
Ingredients and method:
Silken tofu 250g, coconut oil x 1 cup, raw cacao x 2 table spoons, agave syrup or maple syrup x 3 table spoons, saindhava rock salt, vanilla essence, cinnamon and dried lavender sprigs to decorate. Melt the coconut oil and blend all the ingredients until smooth and creamy. Set in the fridge for 20 minutes, best served slightly chilled.
Cacao is bitter which is great for the liver, along with the coconut oil it is great to cool down excess Pita in the body while nourishing a Vata imbalance. The maple syrup and cinnamon aids the agni making it more tridoshic, you could add powdered pippali if there is increased Kapha (mucus or white coating on the tongue). The saindhava rock salt is also tridoshic and brings out the flavour of all the other ingredients.
Enjoy and get creative.