The vegan whipped rice cream has a creamy texture and a natural sweetness (vegan cream is not always healthy. Avoid using it if it contains palm oil or similar fats). I usually prepare these vegan chocolate and tofu cups with dates syrup. Unrefined sugars give a much more delicate flavor and are always preferable to refined sweeteners.
These cups are very easy to make and can be kept in the fridge for 3-4 days. Perfect as a dessert for the milder season, they are also very nutritious, given the presence of tofu for which they could also be an ideal snack for children.
Who does not love tofu, can choose the non-vegan version with fresh ricotta and a good organic cow’s milk.
Vegan chocolate and tofu cups: Ingredients
100 g (3½ oz) natural silken tofu
100 g (3½ oz) raw dark chocolate, 70%
80% 1 tbsp raw cocoa powder
4 tbsp dates syrup
50 ml (2 fl oz) cashew milk
3 tbsp, sugar free muesli or granola
150 g (5 oz) vegan whipped cream, palm oil free
1 tbsp almond flakes
Vegan chocolate and tofu cups: Method
- Drain the tofu and crumble it. In a blender, place the tofu, dark chocolate, cocoa powder, dates syrup, cashew milk and mix until a creamy mixture.
- Pour the tofu cream into a glass, layering with sugar-free muesli (or granola) and rice whipped cream.
- Cover with almond flakes.