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Ingredients
Dark vegan chocolate (70% cocoa) | 300 g |
Coconut cream (thick part only) | 400 g |
Silken tofu | 300 g |
Maple syrup or agave syrup | 60 g |
Vanilla extract | 5 ml |
Sea salt | 1 g |
Preparation
Melt the dark chocolate using a double boiler.
Blend silken tofu until completely smooth.
Add coconut cream, maple syrup, vanilla extract, and salt. Blend again.
Slowly pour in the melted chocolate while blending continuously.
Blend until silky and glossy.
Portion into serving glasses or ramekins.
Refrigerate for 3–4 hours or until set.
Garnish Options
Fresh berries
Toasted almonds
Cocoa nibs
Mint leaves
Candied orange peel
Coconut flakes
Allergens
Soy (from silken tofu, if used)
Coconut
Approximate Nutritional Value (Per Portion)
Nutrient | Amount |
Calories | 260 kcal |
Protein | 4 g |
Fat | 18 g |
Carbohydrates | 20 g |
Sugars | 12 g |
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