About this recipe
Health coach and author Karla Salinari shares some recipes so you can take on the Veganuary challenge.
Going vegan doesn’t mean sacrificing delicious desserts. This chocolate pot de crème uses silken tofu instead of egg yolks and heavy cream. But don’t worry – you won’t be able to taste the tofu.
This vegan fried “chicken” sandwich recipe is so good, you won’t miss the meat
“Tofu comes in different textures,” Salinari said. “We have silken tofu, we have extra-firm tofu, and we have firm tofu. They don’t taste like anything.”
As an added bonus, this dessert is high in protein and low in fat, yielding a guilt-free dessert option.
Ingredients
Easy Chocolate Pot de Crème (Vegan)
Directions
Easy Chocolate Pot de Crème (Vegan)
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Add drained silken tofu, maple syrup, vanilla (optional) and salt (optional) to a high-speed blender. Blend until smooth and well combined, about 30 seconds.
TIP:
Scrape down sides for even blending. -
Melt chocolate chips over a double boiler on the stovetop, stirring occasionally, or in the microwave in 30-second increments.
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Avoid overheating chocolate to prevent burning.
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Quickly add melted chocolate to the blender with the tofu mixture, and blend until smooth, about 1 minute.
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Taste and adjust sweetness by adding more maple syrup if needed.
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Divide mixture between individual serving cups, or transfer to one large container.
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Chill for at least 1 hour or overnight until fully set.
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Cover for best texture and to prevent absorbing fridge odors.
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Serve as is, or top with dairy-free whipped cream and fresh berries.
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Store covered in the refrigerator for 2–3 days, or freeze for longer storage.
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