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Good morning, my dear friends! Happy new week! We begin with a scrumptious vegan dessert that will blow your mind! I had talked to you about it on facebook, but it is high time I posted it! I made it for our dogs’ birthday a few days ago. But today it is my sister’s nameday, so I dedicate it to her! I wish you all the best, honey! Happy nameday to all the Greeks that celebrate their nameday today!
Let’s move on to the recipe now. It is simple, super easy and decadent! Need I say more? I am in love with silken tofu! Oh, God it is such a versatile and useful ingredients! It can be used in so many ways! Lately I have discovered a new way to use it which pleasantly surprised me! I will post about it soon! Chocolate cream spread on a cookie crust: a beautiful vegan temptation made in just few minutes. Try them and let me know if you liked it! Kisses and hugs!
Ingredients for :
300 gr. silken tofu, drained and patted dry
200 gr. vegan chocolate chips, melted in baigne marie
1 Tbsp cocoa powder
1 Tbsp milk (plantbased)
3 Tbsp agave syrup
1 tsp vanilla extract
185 gr. cookies (vegan)
70 gr. vegan butter, melted
In a blender pulse cookies until powdered. Put them in a bowl and combine them with the melted butter. Empty the bread crumbs mixture into 4-5 mini tart moulds. Press with your fingers so that they form crusts and put them in the fridge. Put tofu in a blender along with cocoa powder, agave syrup, vanilla extract and milk. Pulse until smmooth. Then add melted chocolate and pulse until well combined. Empty this mixture on the crusts and put back in the freeze. Allow to cool for a few hours so that the cream and crust are firm. You can eat the cream even without the crust! It is really delicious! Enjoy! The cream is adapted from here.