INSTEAD: OF CHOCOLATE MOUSSETRY: CHOCOLATE CRÈME
The 4-Ingredient Vegan cookbook by Maribeth Abrams
Yield: 2-1/2 cups Skill Level: Easy
Prep time: 20 minutes
INGREDIENTS:
1 package (12.3 ounces) Firm Silken Tofu
1/3 cup agave nectar
1 tablespoon vanilla extract
1 cup vegan chocolate chips
Put tofu into food process. Process for at least 2 minutes, until smooth, stopping at least once to scrape
the sides of the bowl. Add agave nectar and vanilla extract. Process until smooth. Leave mixture in the
food processor.
Pour about 2 inches of water into a large skill. Bring to a simmer over medium heat. Put chocolate chips
into a heat-proof bowl or saucepan. Set bow in simmering water. Stir chocolate chips for about 5
minutes, or until evenly melted and completely smooth. (You can use a double boiler if you have one.)
Lift bowl out of simmering water and dry the bottom of bowl. Use a rubber spatula to transfer chocolate
to food processor. Process until thoroughly combined, stopping at least once to scrape the sides of the
bowl. Serve immediately or transfer to a storage container or pudding cups and refrigerate until ready to
serve.
Enjoy!
Healthy Lifestyle Center, 4300 No. River Rd., Rogue River – Cooking Class (Rogue River SDA Church)