Ep. 2 - Dark Chocolate Silken Tofu Tart | a party for one
I know what you're thinking...no it does not taste like tofu. If you're a ????chocolate lover like myself ????????♀️, then you won't disappointed.
Subscribe for more cooking #ASMR ????videos, we release a new one every week. Share the video and follow us on social to stay tuned on what’s coming next.
Follow us on IG:
--
Ingredients
• 8 graham crackers
• 4 tbsp melted butter (or coconut oil for vegan)
• 1 tsp of instant coffee
• 40 ml warm water
• 1 tsp vanilla extract
• 40 ml oat milk (or milk of choice)
• 2 cups of 60% cocoa chocolate chips
• 12 oz silken tofu
• pinch of salt
• 1 tbsp maple syrup
Recipe:
• Crush graham crackers into a fine dust using rolling pin or a food processor
• Mix graham crackers with melted butter
• Pour the graham crackers into parchment paper lined 7-in springform cake pan and press the mixture into bottom of the pan. (You can use a larger cake pan for a flatter tart!)
• Bake in a 350°F oven for 10 minutes and let cool
• Dissolve instant coffee in warm water then add vanilla and oat milk
• Over a double boiler, melt chocolate chips until chocolate has melted into a smooth mixture
• Add in the coffee mixture and mix to combine
• Blitz tofu and maple syrup in a food processor until the mixture has no lumps
• Add in the chocolate mixture and mix until smooth
• Add in a pinch of salt
• Pour the chocolate tofu mixture into the cooled crust and chill for 8 or more hours for best results.
• Top off with strawberries (or arrange fruit of choice on top of your tart)
• Unlatch the spring form pan and remove parchment paper to serve
Chocolate pie - made from tofu✨ vegan/gf option
????Making a vegan chocolate mousse-y pie for my poor partner who settled for me ???? according to a YouTube comment
-
???????? This recipe is for my fellow friends who don’t like to bake but still want a homemade dessert ???? be warned though - it needs time to chill ⚠️
-
Ingredients:
- Pie crust of choice (I used a pre-made one, you can google vegan crusts in your area or make a homemade one)
- 12.3 Oz container of silken tofu
- 1/2 cup of non-dairy milk (I used chocolate @silk )
- 1/2 cup nut butter of choice (I used almond - consider what will pair with the toppings you have)
- 10 Oz bag of semi-sweet vegan chocolate chips
- Topping ideas: berries, crushed chocolate (I crumbled a @tazachocolate bar), sea salt flakes
-
Instructions:
1. Prepare pie crust (this will vary depending on what you use, I had to bake mine)
2. Put chocolate in a microwave safe bowl and cook for 1 min at half power, stir, 2 min at half power, stir, then 1 min at half power + stir and repeat at 1 min until completely melted
3. ASSEMBLE ???????? blend the tofu, milk, nut butter, and melted chocolate in a blender until smooth (using something to scrap down the sides as needed)
4. Pour mixture into crust, chill for 10 hours minimum, add your toppings and enjoy!
-
Notes:
- consider trying out searching for a “raw crust” recipe
- keep the pie cool until ready to eat!
Vegan Chocolate Mousse Recipe - Pai's Kitchen!
Don't let the word tofu stop you. This recipe has become my favourite to make when I need a delicious and decadent dessert in a snap! Not to mention it is vegan and gluten-free! Compared to a classic chocolate mousse, it is far easier, healthier, more flexible, but just as delicious.Try it once and I promise you'll be hooked!
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPES:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
ONLY 3 Ingredient VEGAN Chocolate Pie!
Check out this 3 ingredient creamy chocolate pie! Cholesterol & dairy free! Plus it's probably one of the easiest desserts to make!
Subscribe:
Instagram:
Check out my blog for the full recipes:
Catch up with me on:
Instagram:
Facebook:
Twitter:
Vegan Chocolate Cream Pie | The Wicked Kitchen
Happy Father's Day to all the dads out there! In this episode of The Wicked Kitchen, Chad is joined by his son to whip up a super simple VEGAN CHOCOLATE CREAM PIE! Only a few ingredients to make this silky, chocolatey, delicious dessert and it's a great recipe to let the kids help out with to make a special treat for dad!
Full recipe below!
SUBSCRIBE ▶︎
If you're looking for some more plant-powered recipes, check out our massive recipe archive here. Use the search thingy and see what you come up with ▶︎
FOLLOW WICKED HEALTHY:
Wicked Instagram ▶︎
Chad's Instagram ▶︎
Derek’s Instagram ▶︎
WH Facebook ▶︎
In the U.K. get your groceries from Tesco ▶︎
The Wicked Healthy Cookbook ▶︎
VEGAN CHOCOLATE CREAM PIE
Chill time: 1 hour
INGREDIENTS
CRUST:
1.5 cups raw pecans
4 Graham crackers, broken up
.25 cup maple sugar
1.5 tbsp coconut oil
.5 tsp sea salt
FILLING:
2 packs firm silken tofu
2.5 cups Vegan Chocolate Chips, semi sweet dark
1 tsp Vanilla
3 Tbsp Maple sugar
.5 tsp sea salt
Raspberries for garnish
INSTRUCTIONS
Blitz Pecans and maple sugar in a food processor, pulsing until it forms a fine mince for the crust, set aside in a bowl.
Break up graham crackers and salt into the food processor and pulse until they form a fine crumb. Add coconut butter and salt and pulse again. Add to bowl with pecans and mix to combine thoroughly.
Preheat oven to 350ºF.
Place chocolate chips on a baking sheet lined with baking paper. Place oven until just melted, only 4-5 minutes max.
Spoon crust mixture into a pie pan and press across the bottom and sides. Chill in the fridge.
Remove chocolate chips from oven and place in food processor with tofu, vanilla extract, salt and maple sugar. Blend into a cream consistency.
Take pie crust from fridge and pour in the chocolate cream. Use a spatula to evenly distribute across the base. Chill in the fridge for an hour at minimum to set.
Dip a sharp knife in hot water and slice the pie into pieces. Serve with fresh Raspberries.
Note:
You can use any sweetener you desire.
Make extra for layering up in parfaits during the week!
#wickedkitchen #wickedhealthy
Vegan Chocolate Pots | Jamie Oliver
These rich and romantic chocolate pots will wow your loved one this February 14th. Smooth, sweet and 100% vegan, this chocolate recipe is so luxurious you date will think you’ve slaved away for hours.
Jamie has a secret ingredient that keeps them dairy free and makes them incredibly silky and lower in saturated fat than cream. What’s not to love?!
What romantic dish are you cooking this weekend? Let us know in the comments box below.
And if you like a drink, you’ll love this Milano Torino cocktail that goes perfectly with chocolate:
For loads more delicious Vegan recipe ideas head over to:
Links from the video:
Mushroom Fritters |
Milano Torino |
For more nutrition info, click here:
Jamie Oliver's Food Tube |
Subscribe to Food Tube |
Twitter:
Jamie's Recipes App |
Tumblr:
Facebook |
More great recipes |
#FOODTUBE
x
V – This is a Vegan recipe
GF – This is a Gluten-Free recipe
DF – This is a Dairy-Free recipe (be sure to use Dairy-Free chocolate)