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Chocolate tofu pots

1
Total Time
1hr 10 min
Prep
10 min
Serves
4
Difficulty
Easy
Put a little twist on regular chocolate mousse by making these dairy free chocolate pots from tofu. Even more creamy and tastes fabulous!

Ingredients

Yutaka Japanese-Style Silken Tofu

300 g

Banana(s)

2 medium

Cocoa Powder

2 tablespoons, level

Maple Syrup

1 tablespoons

Vanilla Extract

1 teaspoons, level

Raspberries

60 g, or strawberries

Instructions

  1. Drain excess liquid from tofu and pat dry with paper towel. Process tofu, banana, cocoa, maple syrup and vanilla in a food processor until mixture is smooth.
  2. Divide mixture between 4 125ml capacity serving glasses. Place in a fridge for at least 1 hour or until chilled and slightly thickened. Serve topped with berries.

Notes

You can use cacao powder instead of cocoa powder.

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