skish
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Chocolate tofu cream on rice cakes with raspberries

A homemade chocolate spread, packed with protein.

  • 7 min
  • 1 serving
  • Vegan
  • International cuisine
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Chocolate tofu cream on rice cakes with raspberries

Per serving

Calories
376 kcal
Protein
29.7 g
Carbohydrates
39.9 g
Fat
15.1 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Tofu150 g
  • Unsweetened cocoa powder1.5 tablespoons
  • Maple syrup2 teaspoons
  • Vanilla extract0.5 teaspoon
  • Rice cakes2
  • Raspberries60 g

Contains: soy

Method

  1. Drain the tofu, pat it dry with kitchen paper and break it into the blender cup.
  2. Add the cocoa powder, maple syrup and vanilla extract and blend for 1–2 minutes, scraping down the sides, until the cream is smooth and glossy; if it's too thick add a spoonful of water.
  3. Spread the cream on the rice cakes, rinse the raspberries and press them lightly on top; eat straight away, as the rice cakes soften.

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