Tue, 16 November 2021
Chef: Paul Knapp
This delectable dessert can be enjoyed by both vegans and non-vegans alike.
INGREDIENTS:
250g dairy-free dark chocolate of your choice
700 g silken tofu
1x 400g tin of chickpeas (we will be using the water or aqua fabba as it is called)
100 g maple syrup
1 orange zested
Orange essence if required
1 tablespoon vanilla bean paste
METHOD:
1. Place a small pan over a medium-low heat, half-fill with boiling water, then place a medium heatproof bowl on top, making sure the base does not touch the surface of the water. Break in the chocolate, then allow to melt, stirring occasionally, this will probably take 5 minutes.
2. line a medium bowl with a clean muslin or tea towel and add your tofu, bunch up the tea towel and squeeze out the excess moisture into the bowl, all we want is most of the excess water gone, do not worry if it’s still a little wet
3. Add the tofu to a food processor with the remaining ingredients of vanilla, orange and maple syrup, then blitz for 1 to 2 minutes, or until smooth.
4. Drain your chickpeas and keep then for a healthy homemade hummus and keep the liquid in a bowl and we will whisk up the liquid or aqua fabba like meringue (use a electric whisk or you could be there for days), it may take 5 to 8 minutes to achieve stiff peaks
5. Remove your melted chocolate from the pot and let it cool a little and then add in your sweetened silken tofu puree and fold in until silky and combined.
6. Next, we take our chickpea aqua fabba and fold this in as well, slowly and gently, some of the air will escape so don’t panic
7. Divide the mixture between little bowls (to make it extra special, I like to use a mixture of espresso cups and cute little teacups).
8. Pop in the fridge for 15 minutes min ideally 2 to 4 hours to chill, then serve.
Try serving your chocolate pots with shavings of dairy-free dark chocolate or crunch up your favourite biscuits or nuts and sprinkle them on top, also lovely served with a little orange blossom shortbread biscuit, how bad !.
