Vegan Speculoos Mousse

Recipe and photo Liz Sinner - vegelizious

1. Melt the dark chocolate using a double boiler or microwave. Let it cool slightly.
2. In a food processor or blender, combine the silken tofu, melted chocolate, sugar, ground cinnamon and speculoos spice mix. Blend until smooth and creamy.
3. Spoon the mousse into serving glasses or bowls and refrigerate for at least 30 minutes.
4. Add the frozen berries, sugar and vanilla extract into a small saucepan. Bring to a boil and let simmer for 10-15 minutes. Let cool down. Pour on top of the chilled chocolate mousse and garnish with fresh berries. Refrigerate for at least 1 hour to set.