Tofu Chocolate Cream
Chocolate cream made with tofu. A delicious alternative for those allergic to dairy products!
Photographed by Taro Terasawa
Beans & Tofu
Calorie count is for full recipe.
Excludes time needed to cool the tofu.
Ingredients ( Enough for one sponge.)
- 1 block kinugoshidofu (300 g)
- 25 g cocoa powder
- 3-4 tbsp maple syrupNote
Alternatively, use honey.
- Cinnamon powder, to tasteNote
- A pinch of salt
- 60 g coconut oil (melted)
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.
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.
Cooling while draining will help eliminate the tofu flavor.
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.