Chocolate tofu pots

Name: Chocolate tofu pots
Prep time: 10 min
Cook time: PTnullM
Total time: 70 min
Yield: 4 servings
Ingredients: 300 g Yutaka Japanese-Style Silken Tofu; 2 medium Banana(s); 2 tablespoons, level Cocoa Powder; 1 tablespoons Maple Syrup; 1 teaspoons, level Vanilla Extract; 15 g Plain Soya Yogurt; 60 g Raspberries or strawberries; 10 g Pistachios

SmartPoints® value per serving

Total Time

1 hr 10 min

Prep

10 min

Serves

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

Plain Soya Yogurt

15 g

Raspberries

60 g, or strawberries

Pistachios

10 g

Instructions

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.
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.

Chocolate tofu pots

Ingredients

Instructions

Notes

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