This vegan chocolate crème is a luxurious filling or topping for any cake. It produces a great custardlike quality thanks to the silken tofu. Add 1 or 2 tablespoons of your favorite liqueur to flavor this versatile filling. Try Amaretto, Frangelico, or Grand Marnier, for a special treat.
Recipe information
Yield
makes 2 cups
Ingredients
4 ounces unsweetened chocolate, chopped
12 ounces firm silken tofu
3/4 cup light agave nectar
1/3 cup canola oil
1 tablespoon vanilla extract
Pinch of sea salt
Preparation
Melt the chocolate in the microwave for 1 1/2 to 2 minutes. In a food processor, blend the tofu and agave nectar until very smooth, about 2 to 3 minutes. Add the canola oil, melted chocolate, vanilla extract, and salt. Process until very smooth and creamy, scraping down the sides of the bowl occasionally, approximately 2 to 3 minutes. Store in the refrigerator for up to 2 weeks.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
