Chocolate cream & supertopping
Recipe by Morgane, The Love Stew , Vegan Chef.
Preparation : 10 min.
For about 6 verrines
STEP 1: INGREDIENTS
- 1 block of silken tofu
- 100g of chocolate
- 1 tbsp of Sol Semilla raw cocoa powder
- 1 good pinch of tonka bean or vanilla powder
- vanilla plant-based yogurt
- Super topping “Exotic” Sol Semilla (aguaymanto, raw cocoa nibs, sprouted sunflower seeds, chia seeds)
STEP 2: RECIPE
- Melt the chocolate in a bain-marie with the tonka bean.
- Place the silken tofu in a blender and add the raw cocoa powder as well as the melted chocolate then mix.
- Adjust with cocoa/sugar (with coconut syrup or yacon syrup with a low glycemic index for example according to your tastes.
- Pour the mixture into pretty ramekins or glasses.
- Top the cream with a tablespoon of vanilla plant-based yogurt (mixed with lucuma is even better) then sprinkle with the mixture Super topping “Exotic” composed of raw cocoa which will bring intensity, chia seeds which bring their share of omega 3 and agaymanto whose tangy taste marries wonderfully with cocoa
- Let cool in the refrigerator for at least an hour before serving.
Find more delicious plant-based recipes with superfoods @solsemillasuperaliments on the account of Morgane from @latambouilledamour
