Tofu Chocolate Cream

Chocolate cream made with tofu. A delicious alternative for those allergic to dairy products!

Tofu Chocolate Cream
Photographed by Taro Terasawa


Recipe by
Yuko Shirasaki

Average

Beans & Tofu

Desserts

Party

950kcal

15minutes

Calorie count is for full recipe.
Excludes time needed to cool the tofu.

Ingredients ( Enough for one sponge.)

  • 1 block kinugoshidofu (300 g)
  • [A]

    • 25 g cocoa powder
    • 3-4 tbsp maple syrup
      Note

      Alternatively, use honey.

    • Cinnamon powder, to taste
      Note

      If desired.

    • A pinch of salt
  • 60 g coconut oil (melted)

Directions

1

Cut the tofu into random-sized pieces and put in a pot filled with water. Place over medium heat and bring to a boil. Reduce the heat to low and simmer for 5 minutes. Pour into a sieve to drain.

2

Set the sieve over a bowl and mash the tofu with a spoon. Set aside to cool and drain thoroughly, leaving you with about 200 g of tofu.

Advice

Cooling while draining will help eliminate the tofu flavor.

3

Use a food processor or mixer to blend the tofu until smooth. Add [A] and blend. Add the coconut oil and blend until smooth and lustrous.