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When enjoying this dessert, you’d never guess it was vegan. Silken tofu makes a rich creamy base, with chocolate and hints of espresso, coconut, and dark rum. For non-vegan recipe, view this article.
The following recipe serves 3-4.
-1 12 ounce package silken tofu
-12 ounce package vegan chocolate chips
-3 ounces espresso or strong coffee
-1 ounce coconut milk
-3 tablespoons maple syrup
-1 tablespoon dark rum
-1 teaspoon vanilla extract
-Blender, food processor, or mixer
-Double boiler for chocolate
-coffee maker for 3 ounces espresso or coffee
1. In a blender, food processor, or mixer, blend silken tofu, coconut milk, and 1 tsp. vanilla into creamy consistency, refrigerate.
2. Brew 3 oz. espresso or strong coffee.
3. In a double boiler, melt a 12 oz. package of vegan chocolate chips with 3 Tbs. maple syrup, 1 Tbs. dark rum, and 3 oz. coffee.
4. When chocolate is melted, add the mixture to silken tofu and blend until thoroughly mixed. Pour in serving containers and refrigerate until well chilled. Top with whipped cream and cinnamon.