Chocolate tofu pots
Put a little twist on regular chocolate mousse by making these vegan chocolate pots from tofu. They’re even more creamy and taste fabulous.
300 g, drained and chopped
2 large, roughly chopped
2 tbs, dark
Vanilla bean extract, alcohol free
60 g, mixed variety, to serve
- Pat tofu dry with paper towel to remove excess liquid. Process tofu, bananas, cocoa, syrup and vanilla in a food processor until smooth.
- Divide mixture evenly among 4 x ½ cup (125 ml) capacity serving glasses. Place in fridge for at least 1 hour or until chilled and thickened. Serve topped with berries.
TO REFRIGERATE: Store tofu pots, covered, for up to 1 day