This smooth, creamy dessert is not only decadent but good for you too. The dark chocolate contains four times the antioxidants found in tea. Coupled with organic tofu, it will easily be a family favourite.
4 oz (125 g) 70% pure dark cocoa chocolate
1/2 cup (125 mL) plain soy milk
10 oz (300 g) pkg soft plain tofu
1 Tbsp (15 mL) agave syrup
1/2 tsp (2 mL) pure vanilla flavouring
Melt chocolate with soy milk in bowl over saucepan with simmering water. Be sure the bowl is not touching the water. Stir until chocolate is melted.
Drain tofu and place in food processor. Add melted chocolate mixture and whirl until blended. Scrape down the sides. Add syrup and vanilla and whirl until smooth.
Pour mixture into 4 little dessert bowls and refrigerate for about 2 hours or until slightly firm. Garnish with chocolate curls and serve.
Be creative with flavourings; add some cinnamon and grated orange peel, or serve with fresh raspberries.
Makes 4 – 1/2 cup (125 mL) servings.
Each serving contains: 227 calories; 6 g protein; 14 g total fat (7 g sat. fat, 0 g trans fat); 18 g carbohydrates; 4 g fibre; 20 mg sodium
source: “Fighting Cancer with Food“, alive #354, April 2012