vegan chocolate custard cake , By .
This cake is lusciously creamy, extra chocolatey, not too sweet...but still sweet enough, completely vegan, free of added sugars, and...EASY!
Prep Time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 6 Servings
• 1 cup raw walnuts
• 1/2 cup raw unsweetened coconut flakes
• 1 1/2 cups pitted dates, packed (about 10 ounces)
• 1 (12 ounce) packaged organic extra firm tofu, pressed dry and cubed
• 1/2 cup canned coconut cream
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 1/4-1/2 cup real maple syrup
• whipped cream or whipped coconut cream, for topping
• Line 4-6 (8 ounce) ramekins with parchment paper. Use 4 for thicker cakes and 6 for shorter cakes.
• Make the crust in a food processor, combine the walnuts, coconut, and dates. Pulse until finely ground. Press the mixture between the prepared ramekins.
• To make the custard. Add the tofu, coconut cream, cocoa powder, vanilla, and maple syrup to a food processor. Pulse until smooth and creamy. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the custard. Transfer to the fridge and chill for at least 4 hours, or overnight.
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Read More this full recipes at vegan chocolate custard cake
This cake is lusciously creamy, extra chocolatey, not too sweet...but still sweet enough, completely vegan, free of added sugars, and...EASY!
Prep Time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes
Servings: 6 Servings
INGREDIENTS:
• 1 cup raw walnuts
• 1/2 cup raw unsweetened coconut flakes
• 1 1/2 cups pitted dates, packed (about 10 ounces)
• 1 (12 ounce) packaged organic extra firm tofu, pressed dry and cubed
• 1/2 cup canned coconut cream
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon vanilla extract
• 1/4-1/2 cup real maple syrup
• whipped cream or whipped coconut cream, for topping
INSTRUCTIONS:
• Line 4-6 (8 ounce) ramekins with parchment paper. Use 4 for thicker cakes and 6 for shorter cakes.
• Make the crust in a food processor, combine the walnuts, coconut, and dates. Pulse until finely ground. Press the mixture between the prepared ramekins.
• To make the custard. Add the tofu, coconut cream, cocoa powder, vanilla, and maple syrup to a food processor. Pulse until smooth and creamy. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the custard. Transfer to the fridge and chill for at least 4 hours, or overnight.
• . . .
• . . .
Read More this full recipes at vegan chocolate custard cake
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