I can do without a treat on most days but every once in a while a creamy, rich, delectable dessert calls to me--and it usually involves chocolate.
Silken tofu is the perfect conduit for the rich taste of dark chocolate. It has other traits to recommend it as well: it is packed in convenient little cartons which you can keep on hand in your pantry; it is relatively healthy if you tolerate soy; and with the help of a food processor, it yields a lovely dessert in minutes.
If you're in the mood for more chocolate treats, be sure to check back for my next posts...
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|Dark Chocolate Cream |
If you use agave nectar this treat is completely vegan. The coconut oil is optional but it gives the cream a wonderful extra creaminess and richness. You might want to serve this dessert with some homemade biscotti or other cookies of your choice for dipping.
2 12.3 oz packages of firm silken tofu
1 tsp GF vanilla extract
1/4 cup + 2 tbsp unsweetened pure cocoa powder
2 tbsp evaporated cane juice
2-4 tbsp honey or agave nectar (according to your taste)
2 tbsp virgin coconut oil, melted (optional)
Place all the ingredients in a food processor fitted with a blade. Process, scraping the sides occasionally. Stop blending when the mixture is smooth and creamy. Transfer to a serving dish or individual dishes and store in the refrigerator for at least two hours before serving.