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How To make Chocolate Tofu Cake
Light vegetable oil spray 8 oz Firm tofu
1/4 c Part skim milk ricotta chees
4 oz Light cream cheese
1/4 c Pure maple syrup
3 tb Cocoa powder, unsweetened
2 lg Egg whites
1 tb Ground cinnamon
3 tb Light Irish cream liqueur
1 tb Coffee liqueur
FOR THE TOPPING:
1/2 c Nonfat sour cream or plain
-nonfat yogurt 1 ts Pure vanilla extract
1 tb Honey
Preheat the oven to 350 degrees. Coat a 10-inch glass pie plate with 3 sprays of the vegetable oil. In the bowl of a food processor, combine the tofu, ricotta cheese, cream cheese, maple syrup, cocoa powder, egg whites, cinnamon, and the liqueurs. Puree until smooth and pour into the prepared pie plate. Place the pie plate on the center rack of the oven. On the bottom rack, place a baking pan filled halfway with water. Bake for 1 hour. While the cake is baking, combine all the topping ingredients in a small bowl and whisk thoroughly. When the cake has cooked for an hour, remove it from the oven, spread the topping on evenly, decorate if you wish, and return it to the oven. Bake for about 10 minutes more, until the topping sets. Refrigerate for 2 hours before serving. Decorate with the Chocolate Sauce Design if you wish. Making a Chocolate Sauce Design: Put a mixture of 2 tablespoons pure maple syrup and 2 tablespoons unsweetened cocoa powder into a squeeze bottle or an improvised pastry bag, which can be made by forcing the sauce into a bottom corner of a sturdy plastic storage bag and pricking a small hole throught which it can flow. Squeeze a series of straight lines across the cake, then rake the tines of a fork across the top in the opposite direction to create a pattern.
How To make Chocolate Tofu Cake's Videos
Easy Tofu Chocolate Cake Recipe
Easy Tofu Chocolate Cake Recipe
Ingredients:
3/4 cup all-purpose flour
1 1/4 cups ground almonds
3/4 cup packed brown sugar, divided
1/2 cup butter
1 1/2 pounds tofu
2/3 cup vegetable oil
1/2 cup orange juice
1/2 cup chocolate liqueur
1/2 cup unsweetened cocoa powder
1 teaspoon almond extrac
Directions:
Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a 9 inch springform pan.
In a medium bowl, mix together the flour, ground almonds and 1 tablespoon of the brown sugar. Knead in the butter to form a dough. Press the dough firmly into the bottom of the prepared pan.
Using a blender, combine the tofu, remaining sugar, oil, orange juice, chocolate liqueur, cocoa, and almond extract. Blend until smooth and creamy. Spread the batter in an even layer over the prepared crust.
Bake for 1 hour and 15 minutes in the preheated oven. Allow cake to cool to room temperature, then refrigerate overnight. This cake must be thoroughly cold to set properly, otherwise it will be runny like a pudding.
Nutrition
Calories: 440 kcal 22%
Fat: 30.6 g 47%
Carbs: 31.8g;10%
Protein: 9.4 g 19%
Cholesterol: 20 mg 7%
Sodium: 64 mg 3%
Based on a 2,000 calorie diet
Tofu Recipes - Tofu Chocolate Pudding Pie
Subscribe to MonkeySee for more great videos: Chris Koetke with the Soyfoods Council demonstrates how to make tofu chocolate pudding pies.
The BEST chocolate cake » eggless, dairy-free, vegan ????
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TIMELINE
00:00 Intro
00:57 Preparing the pans
01:12 Making vegan buttermilk
02:37 Preparing the dry ingredients
03:10 Cacao powder vs. cocoa powder
03:54 Preparing the wet ingredients
04:23 Refined vs. unrefined coconut oil
05:05 Stirring technique
05:39 Baking
06:08 Making the frosting
07:02 Assembling the cake
08:25 Outro
08:57 Bloopers :P
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Easy to make tofu chocolate cheesecake with Mixed Berries| Vegan
This tofu chocolate cheesecake with mixed berries jelly is a Vegan recipe that tastes like a non vegan chocolate mousse cake. This is an adaptation of Tina Blakney's chocolate cous cous tofu cake published in Dean Brettschneider's Global Baker cookbook (link to original recipe below).
For my adaptation, I've added a mixed berries konnyaku jelly layer with fresh mixed berries as I find the slight tartness of and flavour from the berries complements the rich chocolate tofu cheesecake/chocolate mousse. I've also added a bit more alcohol and maple syrup to the chocolate cheesecake for my version.
Ingredients (makes 2 6 inch cake or 1 8 inch cake. Recipe may be halved to make 1 6 inch cake)
Cake Base
450mls water
150g cous cous
40g dark cocoa (I used dutched process cocoa)
180g light muscovado sugar (original recipe did not specify the kind of sugar but I like the complexity that comes from the muscovado sugar. If you are unable to find muscovado sugar, you may also choose to use brown sugar)
1 teaspoon vanilla extract or essence (I used homemade vanilla extract)
*Tip: rem to line the bottom of the cake tins to make it easier to unmould the cake.
Chocolate Cheesecake Filling
600g silken tofu (regular silken tofu would do as I find that the extra silken tofu tend to not firm up/hold up as well)
290g dark chocolate (original recipe called for 285 but I figured an additional 5g wouldn't hurt)
55g maple syrup
55g Kahlua [you sub for some coffee paste (1-2 tbsp depending on how strong you like the coffee taste) if you wish to avoid alcohol]
Mixed Berries Jelly
500g frozen mixed berries
6 tbsp raw sugar
10g konnyaku jelly powder ( i used jim willie brand but you may substitute with one that you like)
*Water according to manufacturer's instructions
*Jim Willie calls for 950ml of water to 10g of konnyaku jelly. After I extract the mixed berries juice, I filled up the water until the total volume of mixed berries juice plus water equals to 950ml.
Link to original recipe:
Timecodes
0:00 - Intro
0:21 - Making of Cous Cous Cake Base
1:15 - Melt Chocolate over a water bath
1:48 - Assemble cous cous cake base
2:19 - Making of Chocolate Mousse aka Cheesecake filling
3:06 - Assembling chocolate mousse aka Cheesecake layer
3:51 - Extracting Juice from Mixed Berries for the Jelly Layer
4:42 - Making of Mixed Berries Konnyaku Jelly
5:26 - Assembling Mixed Berries Jelly Layer
6:07 - How to remove cake from cake tin
7:15 - Time to Serve the Cake!
Music
Black Cat Soiree by Bob Hart - Licensed from Artlist.io
#tofuchocolatecheesecakewithmixedberriesjelly #tofuchocolatecheesecake #veganchocolatecake #lowfatchocolatecake #veganchocolatemoussecake #tofuchocolatecake #chocolatecouscoustofumoussecake #lowfatcake #deanbrettschneider #lowfatvegancake #nobakechocolatecheesecaketasty #healthycakerecipe
Valentine's Day Inspired Healthy, WFPB Chocolate Pudding! (Tofu Chocolate Mousse Recipe!)
Whole Food Plant Based Chocolate Pudding!
What better way to celebrate Valentine's Day than with a healthy CHOCOLATE dessert! Today's recipe features tofu to make a silky, chocolate-y mousse, that's still healthy enough to eat for weight loss. This vegan chocolate pudding is Whole Food Plant Based, refined sugar free and very simple to make. Hope you guys enjoy!
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???? Date Paste:
✨ Some of the items from this video!
Silken Tofu 3 Pack:
Cacao Powder:
Cacao Nibs:
Immersion blender + food processor:
???? WFPB Chocolate Tofu Pudding
1 pkg. silken tofu (454g)
1/4 cup cacao powder (or unsweetened cocoa powder)
1/4 cup date paste (how to make date paste:
2 Tablespoons maple syrup*
1 teaspoon vanilla extract**
Pinch of salt
Optional toppings: cacao nibs, raspberries, strawberries, cherries, coconut flakes, etc.
*If you'd like, you can simplify your sweetener option by just using1/4 cup maple syrup or just use 1/4 cup date paste.
**You can also add other flavor enhancers, such as coffee or peanut butter, etc.
Directions: Mix all ingredients together in food processor until smooth. Refrigerate for a few hours, or overnight. Top with your favorite toppings and enjoy!
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NO BAKE Chocolate Mousse Tart (Grain-free & Vegan Friendly) | HIGH PROTEIN and DAIRY FREE DESSERTS
NO BAKE Chocolate Mousse Tart (Grain-free & Vegan Friendly) | HIGH PROTEIN and DAIRY FREE DESSERTS
▶️ INGREDIENT LIST:
Pie Pan: 9 inch x 1.125 inch (22.9 x 2.9 cm)
▶️ PIE CRUST:
225 g roasted almonds (1+1/2 Cup approx. - firmly packed)
175g dates (1 cup approx. - firmly packed)
1/4 teaspoon Salt
2 tablespoon melted coconut oil OR vegan melted butter (or regular butter for Non-Vegans)
1 Teaspoon Vanilla extract
▶️ CHOCOLATE MOUSSE FILLING:
300g Soft Tofu
1/4 cup maple syrup OR honey (for Non-Vegans)
1 teaspoon lemon OR lime juice
1 teaspoon vanilla extract
1/8 teaspoon salt
200g semi-sweet chocolate
1/4 cup plant-based milk of choice (I have added almond milk)
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