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Chocolate Peanut Butter Pyramid

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Ingredients

for the peanut butter mousse
  • 1 1/2 cup tofu cream cheese
  • 1/2 cup peanut butter
  • 1/4 cup arrowroot
  • 1 teaspoon agar agar
  • 1 cup florida crystals
  • 1/4 cup silken tofu
  • 1/2 cup silk soy milk
for the chocolate mousse
  • 1 1/2 cup tofu cream cheese
  • 1/2 cup peanut butter
  • 1/4 cup arrowroot
  • 1 teaspoon agar agar
  • 1 cup florida crystals
  • 1/4 cup silken tofu
  • 1/2 cup silk soy milk
  • 1 1/5 cup dairy-free chocolate chips
  • 3/5 cup vanilla soy milk
  • 1/4 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon kuzu
  • 20 ounce silken tofu
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
for the chocolate cake
  • 1 1/2 cup tofu cream cheese
  • 1/2 cup peanut butter
  • 1/4 cup arrowroot
  • 1 teaspoon agar agar
  • 1 cup florida crystals
  • 1/4 cup silken tofu
  • 1/2 cup silk soy milk
  • 1 1/5 cup dairy-free chocolate chips
  • 3/5 cup vanilla soy milk
  • 1/4 teaspoon unsweetened cocoa powder
  • 1/4 teaspoon kuzu
  • 20 ounce silken tofu
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup unbleached while flour
  • 1/2 cup pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon sea salt (fine grained)
  • 1/4 cup unrefined sugar
  • 1/2 cup soy milk
  • 1/2 cup maple syrup
  • 1/4 cup safflower oil
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla extract

Preparation

Baking Directions:

for make the moussePlace the peanut butter, silk soy milk, tofu cream cheese, arrow root, agar agar, and Florida crystals in a blender and blend until smooth.

  Pour mousse into a square baking pan.

  Place in the oven and bake at 350 degrees for 55 minutes or until set.

  Chill.

for the mousse fillingPlace the chocolate chips, 1 cup of soy milk, and the cocoa powder in a bowl.

  Dissolve the kuzu in the remaining 2 tsp.

of soy milk and add to the mixture.

  Place the mixture in a double boiler and heat over simmering water on medium heat until melted, stirring occasionally, 15 – 20 minutes.

Transfer to a mixing bowl and let cool slightly.

Place the tofu in a blender and blend until smooth.

  Add the maple syrup and vanilla and almond extracts and blend again.

  Fold into the chocolate mixture until well blended, chill.

for chocolate cakePreheat oven to 350 degrees.

In a large mixing bowl, mix together the flours, baking powder, baking soda, cocoa powder, salt, cinnamon, and sugar.

 In another bowl, mix together 1/2 cup of water, the soy milk, maple syrup, oil, vinegar, and vanilla and almond extracts.

  Pour the wet ingredients into the flour mixture and stir well to combine.

To assemble pyramidsPlace one ounce chocolate cake batter in pyramid placed upside down, balanced in soufflé dish, bake at 350 degrees for 10 minutes.

Let cake cool for 20 minutes, top with 2 oz peanut butter mousse and then 2 oz chocolate mousse, smooth over with spatula.

Place in refrigerator and allow to set for at least 30 minutes To remove go around inside edge with a flat butter knife and tap gently on pyramid until it falls on plate (hold as close to plate as possible to maintain shape).

Garnish with fresh berries and sprig of mint.