This dessert tastes so deliciously rich and chocolatey, not only that but it also looks impressive and, best of all, definitely gives you your chocolate fix, without a morsel of chocolate passing your lips!
Silken tofu is a softer, silkier tofu, which gives the pudding it’s creamy consistency. It doesn’t have a strong or much flavour at all, so allows the cacao and peanut butter to take over and do the talking in that department! Give it a go!
- 350g Packet silken tofu
- 1 Tbsp cacao powder
- 1Tbsp Peanut butter
- 1 Tbsp maple syrup
- 1/2 Tsp vanilla essence
For the base
- 1 Cup Pecans
- 1/2 Cup Medjool dates (de-stoned)
- 1 Tsp Cacao powder
- Pinch Salt
- In a blender, blend together the pecans, medjool dates, 1 tsp cacao powder and a pinch of salt until the nuts have broken down and all ingredients are mixed together.
- Arrange the small cups you are serving the dessert in and place the walnut-date mixture in each one, flattening them down to make a base.
- Place the cups into the freezer for around 15 minutes to firm up.
- Meanwhile, blend the tofu, cacao powder, vanilla essence, peanut butter and maple syrup until it is smooth and a creamy consistency.
- Pour this mixture on top of the walnut base.
- Place the dessert pots in the fridge to set, they should be left at least 2 hours before serving.
- After 2 hours, remove from fridge and eat, eat, eat!!