Silken Tofu Espresso Delight
A high-protein, low-fat version using blended silken tofu for a light, airy mousse texture.
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Ingredients
- 14 oz Silken tofu (drained)
- 1/4 cup High-quality espresso (cooled)
- 1/3 cup Unsweetened cocoa powder
- 1/2 cup Maple syrup or agave nectar
- 1 tsp Vanilla extract
- 1 pinch Sea salt
- 2 tbsp Dark chocolate shavings(optional)
- 1/2 cup Fresh raspberries(optional)
- 1/2 tsp Instant espresso powder
Instructions
- 1
Drain the silken tofu thoroughly and pat it dry with a paper towel to remove excess moisture.
- 2
Place the tofu into a high-speed blender or food processor.
- 3
Add the cooled espresso, cocoa powder, maple syrup, vanilla extract, and sea salt to the blender.
- 4
Blend on high for 2-3 minutes until the mixture is completely smooth and no white tofu streaks remain.
- 5
Taste the mousse and add the instant espresso powder if a deeper coffee flavor is desired, then pulse briefly.
- 6
Transfer the mixture into individual ramekins or small glass bowls.
- 7
Refrigerate for at least 2 hours to allow the mousse to set and the flavors to meld.
- 8
Garnish with dark chocolate shavings and fresh raspberries just before serving.
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