10 oz. dark chocolate, chopped
1/2 cup almond milk
2 tbsp. agave nectar
12 oz. silken tofu
2 tbsp. Frangelico liqueur
1 tsp. vanilla extract
In a bowl, combine chocolate and almond milk, microwave for 1 minutes, and stir until melted. In a blender, combine melted chocolate, agave nectar, silken tofu, Frangelico and vanilla extract. Blend until mixture is smooth. Pour mixture into ramekins with nut crust.
Tofu, also known as soybean curd, comes from coagulating soymilk. Soy is a high-quality protein and the only plant-based source of protein considered “complete.” The Food and Drug Administration has approved a health claim stating that “25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol can help reduce the risk of heart disease.” A 1/2 cup serving of tofu is an excellent source of protein (10 grams) and calcium (25% of the daily value) and contains 9 grams of unsaturated fat.
Recipe Credit: Chef James O’Hara, PCEC, FMP, CHE, Johnson & Wales University Charlotte via Appetite for Life sponsored by the UNC Nutrition Research Institute.