This delicious dessert is chocolatey, creamy, and so simple it’s almost unbelievable. The only trick is to make sure the tofu is not too cold. Otherwise, the chocolate could solidify. It’s a great snack or dessert if you are looking to bump your protein intake and packs 12g of protein per serving. I especially love it with some chopped pistachios and fresh raspberries.

If you can’t find dairy-free mylk chocolate, use dark chocolate (above 70% is usually dairy-free) and add a little bit of the sweetener of your choice.

High Protein Chocolate Cream

This creamy, chocolatey dessert is simple to make and packed with 12g of protein per serving. Perfect with pistachios and fresh raspberries.

PRINT RECIPE PIN

Prep Time : 10

Cooling Time : 3

Total Time : 3 10

Equipment

Gold Measuring Cups and Spoons

Servings 2

Ingredients

▢ 9 oz (250 g) silken tofu
▢ 2 oz (60 g) dairy-free mylk chocolate chips - or use dark chocolate and add 2 tsp of maple syrup or sweetener of choice

Topping ideas (optional)

▢ Chocolate syrup
▢ Pistachios
▢ Berries
▢ Fresh Mint

Instructions

Remove the silken tofu from the fridge 1 hour before preparing. It's very important for the tofu to be at room temperature. If it's too cold, the chocolate might solidify and you won't get the silky smooth texture.
In a heat-safe bowl, heat the chocolate in the microwave 20 seconds at a time, stirring in between, until completely melted.
Add the tofu and melted chocolate to the blender and blend until perfectly smooth.
Pour the mixture into jars and leave in the fridge for a minimum of 3 hours to set.
Top with your favourite toppings such as chocolate syrup, pistachios, berries, and mint, then enjoy!

Video

Nutrition Information Nutrition Information

Per Serving/Portion

Calories 248 kcalCarbohydrates 17 gProtein 12 gFat 15 gSodium 55 mgFiber 4 gCalcium 80 mgIron 3 mg

6 Comments

Hi. I can’t seem to find silky tofu (I live in Finland). Do you think it will achieve the same goal to use regular tofu and blend it (maybe add a bit of water?)?

Sarah Cobacho says:

1 year ago at

Hey Tania, could you please tell me what you mean by regular tofu? Is it still soft and kept in water or is it sous vide? This varies depending on the country!

Reply
1. Tania says:
  
  1 year ago at
  
  It keeps its shape, a bit spongy and kept in water, yes. If I smash it with a fork it gets all crumbly. But i can try to blend it and see how it turns out. I thought you might have tried it 🙂
  Anyway, it looks delicious!
  
  Reply
  1. Sarah Cobacho says:
    
    1 year ago at
    
    I think it’s definitely worth a trial, like with the silken tofu I would make sure it’s not straight out of the fridge, so the chocolate does not harden too quickly. Maybe a bit of coconut milk to thin it? That would go well with the flavors! Let me know if you try it 🙂
    
    Reply