A vegan, gluten-free cream made with tofu, unsweetened cocoa and dark chocolate. Ideal for breakfast, a snack or dessert, also suitable for those intolerant to eggs and lactose. It is ready in a few minutes and can be flavored with cinnamon or vanilla extract.
Step 1 of 5: Cut the tofu into cubes and boil it in water for 10 minutes.
Step 2 of 5: Drain the tofu after cooking.
Step 3 of 5: Combine the drained tofu with the unsweetened cocoa, cinnamon and a few tablespoons of hot water (or the plant-based drink of your choice).
Step 4 of 5: Blend well until you obtain a thick, smooth cream.
Step 5 of 5: Transfer the cream to a bowl and finish with chopped dark chocolate.
Recipe by
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Contains nickel · Allergens detected: Soy
| Average values | Per serving48 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 290 kJ69 kcal | 610 kJ146 kcal |
| Fat | 4.24 g | 8.93 g |
| of which saturated fatty acids | 1.36 g | 2.86 g |
| Carbohydrates | 3.05 g | 6.43 g |
| of which sugars | 2.48 g | 5.23 g |
| Fibre | 1.57 g | 3.31 g |
| Protein | 4.08 g | 8.59 g |
| Salt | 0 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
