Chocolate Mousse with Raspberry Jam

Directions for the Raspberry Jam
1. Add the raspberries to a small saucepan and turn the heat to medium-high
2. Use a potato masher to pulverize the berries
3. Once boiling, add the lemon juice and then reduce the heat to medium-low
4. Stir in the honey and continue to stir while the jam simmers
5. After 10-15 minutes, remove from heat and continue to stir until the jam coats the back of the spoon
6. Pour into a glass jar and allow to cool

Directions for the Mousse
1. Add the silken tofu to a blender or food processor, then blend until smooth (2-3 minutes)
2. Next, add the maple syrup, unsweetened cocoa powder, and walnut butter
3. Pour in the espresso powder and pinch of salt, then blend
4. Use a spatula to scrape down the edges if need be
5. Serve immediately or refrigerate for up to five days

Directions for the Toppings
1. Add 1/2 cup of raspberry jam to the bottom of three glasses or bowls
2. Distribute the chocolate mousse evenly between the three glasses
3. Top each mousse with one tablespoon of raspberry jam
4. Pour the crushed walnuts and cacao nibs over the top of each glass
5. Serve and enjoy!