Cocoa buckwheat and silken tofu cream

Ingredients

For 1 serving

• Buckwheat flour35 g
• Soy milk200 ml
• Silken tofu150 g
• Unsweetened cocoa powder1 tablespoon
• Maple syrup2 teaspoons
• Raspberries80 g

Contains: soy,

Method

1. In a small pan, off the heat, put the buckwheat flour and cocoa and pour in the soy drink little by little, whisking until there are no lumps.
2. Cook over low heat for 6 minutes, stirring constantly, until the cream thickens and coats the spoon.
3. Take it off the heat, drain the silken tofu and blend it with the hot cream and the maple syrup for about 1 minute, until smooth and velvety.
4. Gently rinse the raspberries, pour the cream into a bowl and top it with the raspberries.