Chocolate Banana Tofu Pudding Recipes
CHOCOLATE BANANA MOUSSE WITH TOFU (VEGAN)
Steps:
- Preheat the oven to 325 F/ 170 C/ gas mark 3. Place the bananas on a baking tray lined with parchment paper or tin foil and bake for 20-25 minutes or until brown and very soft. Remove from the oven, cut along the middle and scoop out the pulp. Combine with the juice (released during baking) and set aside to cool completely.
- Once cooled, combine with the rest of the ingredients and blend until smooth and fluffy. Taste the mixture to check if it needs more maple syrup (adjust to taste).
- Divide the mousse between individual dessert bowls/ramekins (4-5) and refrigerate for at least 30 minutes before serving, if possible. Alternatively place in the freezer for 15 minutes then serve.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 46 g, Protein 6 g, Fat 3 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 6 g, Sugar 26 g, Calories 189 kcal
CHOCOLATE BANANA TOFU MOUSSE/DESSERT
I was requested to make this for a gathering and was a bit skeptical about it. However, it is so easy to make and it tastes great. Nobody knows that it is made with tofu until they are told. Found this recipe in the "Can't Believe It's Kosher" cookbook. Cook time does not include chill time.
Provided by Ducky
Categories Dessert
Time 15m
Yield 3-3 1/2 cups, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Melt chocolate chips in a double boiler or in microwave.
- Place tofu and 1/4 of banana chunks in blender or food processor and puree.
- Add remaining banana in small batches and process until smooth.
- Add vanilla, brown sugar, salt and vinegar and blend.
- Add melted chocolate chips (will be warm), pureeing until smooth and uniform texture.
- Adjust brown sugar to taste.
- Transfer to container and cover.
- Chill at least 2 hours prior to serving.
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