Prep 20 mins
Cook 0 mins
This versatile dessert is wonderful as a frosting for cakes or cupcakes, or perfect as a mousse with chopped strawberries, or a fruit dip. It is so creamy and rich that nobody will believe you if you tell them it contains tofu! Adapted from Alex Jamieson's The Great American Detox Diet. She called for maple syrup, but I think agave has a more neutral flavor. You can use any sweet syrup you want.
- 1 (16 ounce) package silken tofu
- 1 3⁄4 cups semisweet vegan chocolate chips
- 3 tablespoons agave nectar
- 1 teaspoon vanilla extract
- 1 pinch sea salt
- Line a sieve with paper towels and place the tofu inside. Pull the paper towels up to cover the tofu and place a can or other heavy object on top. Drain for 15 minutes.
- Blend the tofu in a food processor until smooth.
- Melt the chocolate chips in a microwave or double boiler.
- Add the chocolate, vanilla, and salt to the tofu in the food processor. Process until creamy, scraping the sides once or twice.
- Transfer to an airtight container and refrigerate for an hour or until set.
This is a lovely frosting recipe but way too dense and heavy for my tastes as mousse. I made it with maple syrup and it is very tasty but I really wanted mousse! I will mix with some whipped cream and see if that works to lighten it up some. Otherwise easy to make and perfect for non-dairy uses.