Prep 5 mins
Cook 0 mins
This came from SusanV Jackson at Fat Free Vegan.com, to serve with Can't Be Beet Chocolate Cake. Yet to try...I would probably use stevia in place of the agave.
- 6 ounces lite silken firm tofu
- 1 banana
- 2 tablespoons natural-style peanut butter
- 1⁄4-1⁄3 cup agave nectar, to taste
- 1⁄4 teaspoon vanilla
- 1⁄2 teaspoon lemon juice
- Blend all ingredients in a food processor or blender until smooth.
- Refrigerate until needed. The sauce will thicken in the fridge.