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.
Video
Equipment
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!
