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Try it sweet in a mousse, tiramisu or a smoothie, or savoury in a creamy mac n cheese, vegan omelette or spicy oriental soup. Give your tastebuds an extra Kick and try out this tasty Tofoo recipeSilken Tofoo Chocolate PotServes 4Prep 10minCooking 15minGet this stuff1 pot Silken Tofoo150g dark chocolate70% cocoa solids, chopped (+ extra for grating)50g coconut oil, melted120g maple syrup1 tsp vanilla bean paste2 tbsp dark rum (optional)1/2 tsp sea salt50g of blueberries Do this stuff1. Drain the Silken Tofoo and add it to a large saucepan on a medium heat, whisk it to break it down as it starts to warm up. Once warmed through, add the coconut oil whilst still whisking.2. Add the chopped chocolate into the mixture and stir in using a spatula until the chocolate has completely melted. Once melted, add in the salt, vanilla paste, maple syrup and dark rum (if using), and stir until smooth. Leave to cool slightly.3. Separate the mixture into 4 equal sized glasses. Allow to cool further and then refrigerate for at least two hours.4. Once ready to serve, top with a few fresh blueberries and grated dark chocolate. Drain and enjoy. Sweet or savoury, Silken Tofoo is ready for anything. Blitz, blend, stir fry or scramble - the only limit is your imagination!
Soy Milk* (95%) (Water, Soya Beans*), Water, Nigari, *Denotes Organic ingredients
Keep refrigerated below 5°C. Once opened, cover with water and replace lid, use within 72 hours. Not suitable for freezing.For use by see side of pack Not Suitable for Home Freezing Keep Refrigerated
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