Vegan Chocolate Pots

Fully plant-based, this chocolate dessert is so tasty you will hardly believe it is vegan! This recipe uses silk tofu and dark chocolate as the base, the sweetness is given by a small amount of agave syrup, it requires only a blender (or food processor) and a few hours in the fridge to settle.

Total Time

1hr

5.0

4 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

14 oz

Silken Tofu

•

1/2 cup

Dark Chocolate

•

2 Tbsp

Agave Syrup

•

1 tsp

Vanilla Extract

•

1/4 tsp

Pink Himalayan Sea Salt

Cooking Instructions

Grab the Silken Tofu (14 oz) , remove it from its package.

Place it into a few layers of cheesecloth. Squeeze out the water.

In a double saucepan melt the Dark Chocolate (1/2 cup) .

In your blender or food processor place the tofu, Agave Syrup (2 Tbsp) , Vanilla Extract (1 tsp) , and Pink Himalayan Sea Salt (1/4 tsp) .

Blend it.

Then pour the melted chocolate and keep blending until you get a smooth and creamy texture.

Portion it out into glass jars or any other container you would like and refrigerate for a couple of hours or overnight.

Serve chilled and enjoy!

Nutrition Per Serving

CALORIES

461

FAT

23.7 g

PROTEIN

11.9 g

CARBS

45.0 g