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This smooth, chocolately dessert is made with silken tofu, which is usually sold in vacuum-packed, shelf-stable containers in the Asian-food section of grocery stores.

Source: Everyday Food, April 2004
Total Time Prep Servings



Cook's Notes

Unopened, silken tofu will keep at room temperature for up to eight months.

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How would you rate this recipe?
  • WynneK
    10 SEP, 2013
    Holy moly, I like tofu's flavor, but not in my chocolate desserts! Especially not since I made this for a special occasion. After tasting it, I threw in 2 T. cocoa powder; 2 T. almond butter; and some vanilla, salt, cinnamon, and maple syrup. Now the flavor's mostly fixed, but I'm still waiting to see if it will set up in the fridge. Otherwise, smoothies, I guess. Note: I made it with vanilla almond milk and Ghirardelli semisweet chips to avoid dairy--but I don't think they're at fault.
  • SunflowerRae
    3 OCT, 2010
    This is the tasiest recipe for tofu ever!

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