I'm sure you read the title and thought tofu and chocolate? Really? Yes really. I saw this recipe on tinned tomatoes and immediately bookmarked it. I've seen a few different variations on blogs and the internet but I prefer this recipe as it has bananas and there's no need to melt chocolate. It's really quick and easy to make and tastes great too! Not quite what I expected in a good way. The tofu gives it the soft, silky texture without adding much flavour. It tastes predominantly of the banana and chocolate.
It's also much healthier, gluten-free and dairy free so win win.
Naturally, I had to add my own little twist to it. 3 guesses as to what I added.... well the picture gives it away but yes I added peanut butter!
It made the texture firmer and tasted absolutely AMAZING!! You get the rich, smooth, creamy taste of peanut butter with the banana and chocolate flavour. Plus I'm sure a little peanut butter is healthy for you :) I am definitely making this again and again. I've been thinking of other flavours I can add in - perhaps a little espresso powder or malt powder (horlicks/ovaltine) Feel free to add your suggestions or thoughts if you've made something similar.
I'm sending this to Javelin Warrior's Made with love Mondays where the motto is "Always fresh. Always from scratch"
only 3 ingredients required (4 if you include the peanut butter!) I bought the tofu from a Chinese grocery store in Chinatown, London.
I don't know if you can see the difference in the textures. Either way they were both tasty but I definitely preferred the peanut butter one.
Recipe adapted from tinned tomatoes
1 box soft tofu
3 heaped teaspoons cocoa powder
optional: splash of honey as I prefer my desserts on the sweet side
1 tablespoon of smooth peanut butter
- Whizz all the ingredients in a food processor.
- Divide into ramekin dishes.
- Chill for a few hours before serving.
- Serve with a dusting of cocoa powder or chocolate shavings.