Vegan Chocolate-Almond Mousse with Coconut Whipped Topping

For the mousse:
Add the cocoa powder to a bowl and a little at a time, add the coconut milk, whisking until smooth.

Add the tofu to a blender or food processor, along with the cocoa mixture, almond extract, and agave nectar. Blend until smooth. Taste and adjust the seasoning as needed. Transfer the mixture to a bowl. Set aside.

Add the chocolate chips and vegetable oil into a microwave-safe bowl. Microwave in 10-second increments, until the chips have melted. Stir to combine.

Fold the melted chocolate chips into the blended mixture and mix to combine.

Transfer the mixture to serving bowls or glasses and refrigerate for about 30 minutes.

Remove them from the refrigerator and serve topped with the whipped topping, toasted almond slivers, coconut flakes and/or chocolate shavings.

For the whipped topping:
Remove the can of coconut milk from the refrigerator. Carefully scoop out the solid portion from the top of the can and add it to a bowl. Reserve the milk for another use.

Add the confectioners’ sugar to the coconut milk solid, and beat with a blender until it is smooth and begins to stiffen and resemble whipped topping.