About 5 cup cakes
- 20 gingerbreads
- 3 tbsp melt cold-pressed coconut oil
- 10 oz soft tofu
- 3.5 oz raw chocolate or dark chocolate
- 1 tsp vanilla extract
- 1 tsp coconut palm sugar (or other desired sweetener)
- a small pinch of sea salt
Crumble the gingerbread with your fingers. Add coconut oil and mix. Press the crust into small cupcakes molds and put the cups in the fridge for a while. In the meantime make the chocolate mousse.
Melt the chocolate. Put the soft tofu in a blender and puree. Add the melt chocolate and spices. Blend until smooth thick mixture. Add the chocolate mousse on top of the cupcakes with a spoon or with a piping tube. Sprinkle some ginger bread crumble on top. Place the cupcakes in the fridge for a while. Take them to a room temperature for a little while before serving. Indulge.