Chocolate Mousse Blackout
Vegan and Wheat Free

Crust
1 cup	spelt flour
1/3 cup	toasted cashews
1/8 tsp	seasalt
1/2 tsp	cinnamon
1/4 tsp	ginger
1/2 tsp	vanilla
1/4 cup	vegetable shortening ( I recommend coconut oil)
3 tbsp	Sucanat (natural cane sugar)
Filling
1 lb	dark Belgian chocolate
2 1/2 boxes	extra firm silken tofu
3/4 cup	Sucanat
1 tsp	vanilla
1/8 tsp	salt
2 tsp	espresso powder (optional)

Instructions:
Pre-heat oven to 350 degrees F. Grease an 8" springform pan and set aside. Place the dry ingredients for the crust in a food processor and pulse to a fine texture. Add the coconut oil and process till well blended. Transfer mixture to a bowl and stir in vanilla. Press mixture into pan and bake for 15 minutes. Let cool. 2. Prepare the filling. Melt the chocolate in a double boiler. Drain the tofu and puree in a food processor until smooth. Add the cane sugar, vanilla, and salt, mix well. Add melted chocolate and blend very well. Pour the filling over the crust and bake for an additional 15 minutes, or until firm. Cool completely on a wire rack and refrigerate overnight before serving.

Cooking Tips:
This is a totally decadent dessert, and perfect for Valentine's Day! Although it is rich and yummy, it is relatively healthy and worth the effort to try at home for that special someone!

Recipe Source:
Author: A. Alsterberg and W. Urbanowicz

Source:
The Rebar Modern Food Cookbook