I am thrilled to be sharing a recipe and review today from Laura Theodore’s new book Vegan-Ease, An Easy Guide To Enjoying A Plant-Based Diet. Laura hosts her own vegan cooking show on public television called The Jazzy Vegetarian and has a weekly radio show called Jazzy Vegetarian Radio. Can you guess that she is also a Jazz singer?

Her new book is all about quick and easy recipes.There are over 130 recipes in this book with beautiful full color photos. Each recipe is marked with an Ease-Factor to make it easy to choose a recipe depending on how much or how little time you have to spend on cooking your meals that day. I’m looking forward to trying many of Laura’s new recipes.

Today we are sharing Laura’s recipe for Peanut Butter Chocolate Mousse which has an Ease Factor of 1. It takes very little time to prepare this delightful dessert! Enjoy!

Peanut Butter-Chocolate Mousse
4-6 servings

Yum and double yum! This super creamy and delightful mousse will please the chocolate and peanut butter fans at your table. Piped into small dishes, this is one special treat.

1/2 cup nondairy milk
1 block (14 to 16 ounces) firm regular tofu, drained and cubed
3 heaping tablespoons smooth peanut butter
1/4 cup vegan powdered sugar
1/2 cup vegan dark chocolate chips

Heat the nondairy milk in a small saucepan over medium-low heat until steaming hot but not boiling. Put the tofu, peanut butter and sugar in a blender container, then add the chocolate chips. Pour in the steaming hot nondairy milk and process until completely smooth. Spoon or pipe the mixture into dessert dishes and refrigerate 4-24 hours. Serve chilled.