The ultimate vegan chocolate dessert (3 ingredients)
Quick vegan chocolate dessert based on silken tofu and chocolate. Naturally sweetened and optionally refined with delicious cashew cream. Super easy to make, perfect as a dessert or for a quick chocolate craving in between.
Servings 6 Servings
Calories 338kcal
Ingredients
- 100 g dark vegan chocolate NOTE! Be sure to use a good quality that is not too bitter. Otherwise, the dessert does not cut. I use the vegan chocolate coating from Rapunzel (unpaid brand name)
- 400 g Silken tofu I use Typhoon
- 30 ml maple syrup
- Optional: 1 tablespoon almond paste
TOPPING:
- optional cashew cream
- Almond paste natural
- Cocoa nibs
Metrisch - Tassenangaben
Instructions
- (optional) Make cashew cream.optional cashew cream
- Carefully melt the chocolate in a water bath. Be careful not to let it get too hot.100 g dark vegan chocolate
- Remove silken tofu from packaging and drain briefly in a colander.
- Place silken tofu in a blender and blend until creamy.400 g Silken tofu
- Add the slightly cooled but liquid chocolate and maple syrup (optional almond paste) and mix once on high speed until creamy.100 g dark vegan chocolate, 30 ml maple syrup, Optional: 1 tablespoon almond paste, Almond paste natural
- Divide into 6 dessert glasses and (optionally) top with Cashew cream topping.optional cashew cream, Cocoa nibs
- Place in refrigerator and chill for 25 minutes or longer.
- Garnish with remaining toppings, serve and enjoy!
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
Serving: 1Portion | Calories: 338kcal | Carbohydrates: 54g | Protein: 15g | Fat: 7g | Saturated Fat: 4g | Sodium: 3mg | Potassium: 130mg | Fiber: 5g | Sugar: 12g | Vitamin C: 11,6mg | Calcium: 138mg | Iron: 5,5mg
