Posted on February 22, 2012
I’m going to try to keep this post a lil’ brief today. Not only because it’s my boyfriend and I’s 3rd anniversary (it’s been that long?!) and we are going ice skating tonight, but also because I just feel like I’m being rushed by my self because of all of the things I need to get done in the next couple of weeks! We also can’t forget that the #chocolatelove bloghop isn’t over yet! So, here’s to hoping this isn’t my last chocolate post just yet… 😉
While I know that a lot of you are still stuck in some cooler/freezing weather, we basically haven’t had a winter in Southern California this year. So, having a cooler treat is perfect for some of these days where it’s nearly 80°F outside sounds pretty good. I’ve had this block of silken tofu staring at me from the third shelf in my fridge for a little while now and I’ve been trying to think of interesting ways to use it. I was thinking that I’d make something sweet, possibly a pudding? But, when the texture didn’t turn out exactly like I had hoped it would, freezing it became an interesting option.
- 1 Block Silken Tofu, Drained of excess liquid
- 1/3 Cup Maple Syrup
- 1/4 Cup Cocoa Powder
- 1/4 Cup Dried Coconut Flakes Unsweetened (larger chunks) or a lesser amount of the finely shredded variety
- 1 Tbsp. Melted Coconut Oil
- 1 tsp. Vanilla Extract
- Pinch of Salt
- Place all ingredients into a blender or food processor and puree until completely smooth. Taste the mixture to see if you’d like to add more coconut or sweetener.
- Transfer the mixture into a small bowl and place in the freezer for 2 hours, stirring every 30 minutes so that it doesn’t become solid. Or, if you have an ice cream maker, feel free to pour the mixture into it to freeze up.
- Once at a soft serve-like consistency, scoop half of the mixture into a small bowl and top with finely shredded coconut!
Now you have a super simple dessert recipe that is full of protein and healthy coconut oil, plus it tastes just like ice cream! I’ll make it a point to try out some more sweet, tofu recipes in the future and put my creativity. Try this out on an unsuspecting frozen treat lover (omit the coconut if they’re not a fan), and I’m positive that they’ll love it!
The bloghop, this month, is filled with so many amazing blogs! I love that I’m able to be a part of it, and continue to share the foodie love. Here’s a list of all of the bloggers that are participating!
Baking and Cooking, A Tale of Two Loves ~ Becky HigginsBaking Extravaganza ~ SamanthaEasily Good Eats ~ Three CookiesElephant Eats ~ AmyKitchen Belleicious ~ Jessica
Please join in on the #chocolatelove fun by linking up any chocolate recipe from the month of February 2012. Don’t forget to link back to this post, so that your readers know to come stop by the #chocolatelove event! The twitter hashtag is #chocolatelove.