Vegan Chocolate Avocado Pudding
Recipe by Wen Raiti, House of Leaf and Bean

Ingredients
4 large ripe Avocados (soft to the touch but green inside)
1/3 cup Almond Milk Unsweetened (or other plant milk) 
1/2 cup Maple Syrup
3/4 cup Cocoa Powder

Instructions
Place all ingredients in food processor and blender until very smooth (no lumps.) This may take a few minutes. Store in a container with a lid. Serve cold and enjoy. 

Vegan Chocolate Whipped Mousse
Recipe by Wen Raiti, House of Leaf and Bean

1 lb SilkenTofu
 6 oz Bittersweet Chocolate
¼ cup chilled Coconut Milk (unsweetened)
3 tablespoon Maple Syrup
1 teaspoon Vanilla Extract
 ¼ teaspoon Almond Extract
  Pinch of Sea Salt
    
Instructions
Drain the liquid from Silken Tofu and set aside. Melt chocolate in double boiler. Pour coconut milk into a blender and pour in melted chocolate. Add the drained Tofu, Maple syrup, Vanilla Extract, Almond Extract, and pinch of Salt. Store in container until ready to serve. Pour into bowls or cups and enjoy.