Vegan Frozen Chocolate Souffle
You could serve this at a fancy dinner party in Paris, and no one would ever guess that it's vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen. (Find sources for Hip Whip at nowandzen.net.)
Ingredients
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1 1/2 cups vegan carob chips
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1/3 cup unsweetened cocoa
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1/2 cup hot, strong coffee
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2 tablespoons maple syrup or corn syrup
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1 16-ounce package silken tofu, drained
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2 teaspoons vanilla extract
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1 tub (7.5 ounces) vegan frozen whipped topping, thawed
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Confectioners' sugar, optional
Directions
1.
Cut strips of aluminum foil long enough to wrap around 6 3-ounce demitasse cups and high enough to make a 1 1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-ounce souffle dish. Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim. Tie with string.)
2.
Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.
3.
Put tofu in blender or food processor; puree 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.
4.
Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners' sugar, if desired.
Nutrition information
Calories 220, Total Fat 11 g, Saturated Fat 6 g, Sodium 15 mg, Carbohydrate 30 g, Fiber 1 g, Protein 3 g, Sugars 15 g
Percent Daily Values are based on a 2,000 calorie diet
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