As you may have heard, Starbucks has created a new pink and blue frappuccino, which is triumphing in social networks. The truth is that I am not very fan of these types of chains, since they usually use many sugars and usually are not very healthy, still I have to admit that the photos look very pretty; For this reason I decided to inspire myself in the aesthetics of the Unicorn Frappuccino and prepare a vegan mousse of colors, because eating healthy is important but the unicorns too;)
As always, my version is quite different and much healthier. I have chosen some unusual ingredients to prepare this simple vegan mousse, perfect for both breakfast and snack. The taste is very particular: the rhubarb is a mixture of sweet and sour, while the slight touch of kale offers a very interesting bitter contrast. Now that the heat is on, this recipe is a perfect alternative to a fruit smoothie.
Raw Vegan Unicorn MoussePrint This
- 3 cups fresh rhubarb
- 170 gr tofu (natural)
- 2.5 tablespoons birch xylitol
- Lemon juice
- 1/2 teaspoon kale powder
- Wash and cut the rhubarb into small pieces
- Put the rhubarb in the mixer, join the tofu (to leave to part about 50 gr for the cover), 2 spoonfuls of xylitol and a spoonful of lemon juice, to beat until it is a cream homogeneous and smooth
- Put two tablespoons of the compound in a small bowl and join half the kale powder, stir well until it is of an intense green color
- Beat the remaining 50 gr of tofu with 1/2 tablespoon of xylitol and the vanilla seeds; Store this compound in the refrigerator for two hours
- Put the rhubarb compound in cups or glasses: a base of rhubarb compound, 1 tablespoon of kale compound, plus rhubarb compound; Store in refrigerator for two hours
- Before serving the mousse put the vanilla compound in a pastry bag and decorate the mousse, sprinkle with the remaining kale powder
This recipe is compatible with the Fast Metabolism Diet – FMD Phase 2 ONLY for vegans; With these quantities, you get 2 complete snacks for >20 pounds or 1 complete breakfast for >20 pounds.
If you liked this recipe do not forget to tell me in a comment 🙂