I had this for dessert last night at four in the morning after falling asleep around eleven, and it was definitely worth waking back up for. Bonus: It’s extremely easy and quick to make and will only dirty one saucepan and your food processor (plus a few measuring cups/spoons, a spatula and a spoon).
GF, WF. Recipe from The Joy of Vegan Baking.
- 1 cup nondairy semisweet chocolate chips
- 12 oz. soft or firm silken tofu (the vacuum-packed kind)
- 1/2 cup nondairy milk
- 1/2 tsp. vanilla extract
- Melt the chocolate chips in a make-shift double boiler — put the chips in a small pot inside a bigger pot filled with a few inches of water. Boil the water and stir the chips with a spatula until melted. (You can also melt them in a bowl in the microwave, if you prefer.) Transfer the chips to the bowl of a food processor using a spatula to make sure you get it all. Add tofu, milk and vanilla extract and process until completely smooth, using the spatula to scrape down the sides of the bowl from time to time.
- Transfer mixture to a glass bowl with a lid (or individual serving bowls) and chill in the fridge for at least one hour. Serve cold with raspberry sauce (recipe below).
Yield: 6 servings
- 2 cups frozen raspberries
- 1/4 cup sugar
- 1 tbsp. water (more, if needed)
Combine all ingredients in a small saucepan over medium heat. Stir constantly, breaking up the berries, for up to ten minutes until a fairly uniform sauce forms. Remove from heat and store in the refrigerator.
Yield: About 2 cups
By the way, I made a delicious pizza last night with homemade crust and sauce! The sauce was surprisingly really good, nice and crispy (I say surprisingly because my homemade pizza crusts up to this point have been pretty soggy and unsatisfying). The recipe is from How to Cook Everything Vegetarian (which my friend Ryan refers to as “The Green Bible”). I will post about the pizza (including the recipe and the specific steps I took) soon!