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RECIPE
5 INGREDIENTS8 STEPS1HR

Vegan Chocolate Pots

5.0
4 Ratings

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162 Saved

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
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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.
1HR
Total Time

The Fit Mediterranean

Daniela grew up in Italy, learning her passion for cooking and culinary secrets from her grandmother. Today she teaches and blogs in Shanghai.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
14 oz
Silken Tofu
2 Tbsp
Agave Syrup
1/4 tsp
Pink Himalayan Sea Salt

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Nutrition Per Serving

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CALORIES
461
FAT
23.7 g
PROTEIN
11.9 g
CARBS
45.0 g

Cooking Instructions

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Step 1
Grab the Silken Tofu (400 gram), remove it from its package.
Step 2
Place it into a few layers of cheesecloth. Squeeze out the water.
Step 3
In a double saucepan melt the Dark Chocolate (100 gram).
Step 4
In your blender or food processor place the tofu, Agave Syrup (2 tablespoon), Vanilla Extract (1 teaspoon), and Pink Himalayan Sea Salt (1/4 teaspoon).
Step 5
Blend it.
Step 6
Then pour the melted chocolate and keep blending until you get a smooth and creamy texture.
Step 7
Portion it out into glass jars or any other container you would like and refrigerate for a couple of hours or overnight.
Step 8
Serve chilled and enjoy!

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Nutrition Per Serving
Calories
461
% Daily Value*
Fat
23.7 g
30%
Saturated Fat
11.0 g
55%
Trans Fat
0.0 g
--
Cholesterol
3.0 mg
1%
Carbohydrates
45.0 g
16%
Fiber
4.0 g
14%
Sugars
33.1 g
--
Protein
11.9 g
24%
Sodium
302.4 mg
13%
Vitamin D
--
--
Calcium
207.5 mg
16%
Iron
4.8 mg
27%
Potassium
288.1 mg
6%
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