skish
IT

Silken tofu chocolate cream with raspberries

A vegan chocolate pudding ready in two minutes and rich in protein.

  • 5 min
  • 1 serving
  • Vegan
  • International cuisine
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Silken tofu chocolate cream with raspberries

Per serving

Calories
340 kcal
Protein
22.5 g
Carbohydrates
39.3 g
Fat
13.8 g

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

Ingredients

For 1 serving

  • Silken tofu250 g
  • Unsweetened cocoa powder10 g
  • Maple syrup3 teaspoons
  • Raspberries100 g
  • Almonds10 g

Contains: nuts, soy,

In season: June – September

Method

  1. Drain the silken tofu from its liquid and pat it gently with kitchen paper.
  2. Put it in a stick-blender beaker with the cocoa and maple syrup and blend for about 30 seconds, until smooth and glossy; taste and adjust the sweetness.
  3. Spoon into a glass bowl and, if you have time, chill for 10 minutes to firm up.
  4. Roughly chop the almonds and serve the cream with the raspberries and almonds.

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