Valentines Day is around the corner and what better way to celebrate than with these Tofu Chocolate Pots. Top them with crushed pistachios and you have the ultimate aphrodisiac combination, pistachio and chocolate. Pistachios have been referred to as natures Viagra! Enough said!
Oh my, just looking at these pics I’m trying not to lick the screen here. BACK AWAY FROM THE SCREEN… The great news is these sexy little chocolate pots come together SO quickly and SO easily no screen licking is required!
All you need are a few basic ingredients, some silken tofu and a food processor or blender. Don’t let the silken tofu frighten you, its easy to find and probably on an ambient shelf in your local supermarket or health food shop. I found this one here on the shelf at Tesco! Just make sure it says ‘silken’ on the pack and not firm. There’s more info on tofu and the different varieties available in this article right here.
Whizzed up with a few ingredients THAT turns into THIS….
Sexy, yes I said sexy, silky, heavenly goo. Mmmmm come to mama!
Maybe you didn’t know that tofu can be used in desserts and you’re wondering what the heck… but it can and its awesome! This might be my new fave way to eat tofu in fact…
Don’t forget to have fun with the toppings or just serve them up naked. Well it is Valentines!
Are you ready to make Tofu Chocolate Pots???
Based on Jamie Olivers recipe with a few little tweaks! You can find the original recipe here.
TOFU CHOCOLATE POTS
- 200 g dairy-free dark chocolate at least 75% cocoa solids
- 700 g silken tofu must be silken
- 160 g date syrup
- 1 lime zest of
- 1 tablespoon vanilla bean paste
- 1 tablespoon cointreau optional
- 1 large pinch of sea salt
- crushed nuts of choice not for nut free
- dark chocolate shavings
- crushed vegan biscuits not for gluten free
- nut brittle not for nut free
NUT BRITTLE INGREDIENTS
- 100 g nuts of choice pecans are good mmmm
- 50 g caster sugar
Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base doesn’t touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally.
Meanwhile, line a medium bowl with a clean tea towel. Add the tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl.
Add the tofu to a food processor with the remaining ingredients and 1 good pinch of sea salt, then blitz for 1 to 2 minutes, or until smooth.
Add the melted chocolate and pulse until silky and combined.
Divide the mixture between 6 ramekins, espresso cups or glasses and then chill for at least 15 minutes.
Have fun decorating with crushed nuts, biscuits, chocolate shavings or nut brittle.
Serve and enjoy!
To make the brittle topping, place the caster sugar and a splash of water in a non-stick frying pan on a medium heat. Shake flat and don’t stir it, just swirl the pan occasionally until dissolved and lightly golden.
Add the nuts and a pinch of salt, spoon around to coat, and when nicely golden, pour onto a sheet of oiled greaseproof paper to set.
Once cool, break up and put in a bag, then use a rolling pin to smash up.
Decorate the chocolate pots and then keep the rest in the fridge for sprinkling over ice-cream.