Pistachio is one of my favourite icecream flavour, though I often wonder how much pistachio is inside. So right after making chocolate tofu mousse, I immediately tried making pistachio mousse.
I used 2 part of puree silken tofu to 1 part finely grinded pistachios, sweetened with honey, keep in the fridge, the texture is just like soft gelato. Really great to be able to eat ‘ice cream’ knowing that there are only healthy minimum processed ingredients, also another vegan/ high protein dessert.
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