Just look at those delicious pots of decadent chocolate goodness! Can you believe they’re vegan?
Not only are they vegan, but they take less than 10 minutes to make and are unbelievably good. This is the recipe to fool your non-vegan dinner guests, and have them wondering what your magical secret is…
…shh, it’s tofu!
As well as being perfect for scrambles and quiches, silken tofu – the type you’re most likely to find in a little carton on the supermarket shelf – can also be turned into a silky, creamy, mousse-like dessert. The neutral flavour of tofu means you can load it up with the sweet ingredients of your choice; in my case, chocolate and chilli.
These chocolate pots are:
- absurdly easy to make;
- quick, simple and fuss-free;
- totally delicious; and
These little pots of whipped-up yum have the added benefit of going a long way, thanks to the protein-packed tofu. Where do vegans get their protein? Pudding.
Once I realised just how easy this dessert is to make, I started to find all sorts of excuses to use up any chocolate we had lying around, and to have some of these puddings ready and waiting in the fridge. Because there’s always a time for chocolate.
- 300g silken tofu, drained
- 50g dark vegan chocolate
- 1 tsp coconut oil (optional)
- 1 tsp cinnamon
- ½ tsp dried chilli flakes (cayenne pepper also works)
- ¼ tsp good salt
- 30g hazelnuts
- Handful of fresh raspberries (optional)
- Melt the chocolate and coconut oil, if using, in a bain-marie on the hob. The coconut oil adds a little more creaminess and helps the mixture set a little better, but is not essential.
- While this is melting, roughly chop the hazelnuts or blitz them briefly in a food processor and toast the pieces in a dry pan for a couple of minutes.
- Put the tofu, chocolate, cinnamon, chilli flakes and salt into the food processor and blitz until completely combined, light and silky.
- To assemble, pour into small glasses, jars or cups and decorate with the hazelnuts.
- If using the raspberries: I like to add some to the mixture itself, and add a few for decoration.
- Chill the pots in the fridge for at least 30 minutes before eating.