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How To make Chocolate Tofu Cake
Light vegetable oil spray 8 oz Firm tofu
1/4 c Part skim milk ricotta chees
4 oz Light cream cheese
1/4 c Pure maple syrup
3 tb Cocoa powder, unsweetened
2 lg Egg whites
1 tb Ground cinnamon
3 tb Light Irish cream liqueur
1 tb Coffee liqueur
FOR THE TOPPING:
1/2 c Nonfat sour cream or plain
-nonfat yogurt 1 ts Pure vanilla extract
1 tb Honey
Preheat the oven to 350 degrees. Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil. In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs. Puree until smooth and pour into the prepared pie plate. Place the pie plate on the center rack of the oven. On the bottom rack, place a baking pan filled halfway with water. Bake for 1 hour. While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly, decorate if you wish, and return it to the oven. Bake for about 10 minutes more, until the topping sets. Refrigerate for 2 hours before serving. Decorate with the Chocolate Sauce Design if you wish. Making a Chocolate Sauce Design: Put a mixture of 2 tablespoons pure maple syrup and 2 tablespoons unsweetened cocoa powder into a squeeze bottle or an improvised pastry bag, which can be made by forcing the sauce into a bottom corner of a sturdy plastic storage bag and pricking a small hole throught which it can flow. Squeeze a series of straight lines across the cake, then rake the tines of a fork across the top in the opposite direction to create a pattern.
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How To Make Tofu Pudding Chocolate | Feedy Cake | #Shorts
If you’ve never tried a silken tofu chocolate mousse before, this recipe will take you completely by surprise! It’s decadent, rich, velvety smooth, creamy, and unbelievably easy to whip up.
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Tofu Recipes - Tofu Chocolate Pudding Pie
Subscribe to MonkeySee for more great videos: Chris Koetke with the Soyfoods Council demonstrates how to make tofu chocolate pudding pies.
Vegan Chocolate Pots | Jamie Oliver
These rich and romantic chocolate pots will wow your loved one this February 14th. Smooth, sweet and 100% vegan, this chocolate recipe is so luxurious you date will think you’ve slaved away for hours.
Jamie has a secret ingredient that keeps them dairy free and makes them incredibly silky and lower in saturated fat than cream. What’s not to love?!
What romantic dish are you cooking this weekend? Let us know in the comments box below.
And if you like a drink, you’ll love this Milano Torino cocktail that goes perfectly with chocolate:
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V – This is a Vegan recipe
GF – This is a Gluten-Free recipe
DF – This is a Dairy-Free recipe (be sure to use Dairy-Free chocolate)
Tofu Pudding Low-Fat Non-Dairy Chocolate Pudding Recipe
Today we’re making a low-fat chocolate tofu pudding recipe. I use soft silken tofu for this creamy non-dairy chocolate pudding. It’s rich, but that’s good, because all you will taste is the chocolate in this easy vegan dessert. Check out the complete tofu pudding recipe at
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Tofu Chocolate Pudding Recipe
16 oz SILKEN TOFU, drained and gently patted dry
2/3 cup unsweetened COCOA ( I have NOT tried dark chocolate cocoa)
1 cup LIGHT BROWN SUGAR
1/2 Cup MILK (I use unsweetened ALMOND MILK)
1 Tbsp COGNAC (we use Courvoisier in the video)
1 Tbsp ORANGE JUICE (we use freshly squeezed in the video)
1 Tbsp minced ORANGE ZEST
How to make tofu pudding
Drain your tofu, and gently pat dry.
Combine all your ingredients in a medium to large bowl. Mix at medium to high speed for 3-5 minutes, careful not to spatter precious pudding mix all over. Stir occasionally. When ready, it will still be soupy. And it’s okay that there are tiny tofu grains still visible in your pudding. Check out the video for a sample of what you can expect.
Spoon about 1/2 cup in small dishes – a full recipe makes 8 servings. I know a half a cup seems like a small serving, but trust me, this recipe is very chocolaty. Even if you are a chocoholic, you will want small portions. Don’t add toppings to your pudding now, because they will become soggy.
Cover and chill overnight; a minimum of 4 hours. You are waiting for the tofu to ‘re-solidify’ to a pudding-y texture.
Donna Hay Baked Chocolate Tofu Cheesecake