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Silken Tofoo Chocolate Pot

Four ingredients away from ruining every other chocolate dessert for you, forever. Silken Tofoo melts straight into dark chocolate and coconut oil until it's glossy, thick, and suspiciously good at pretending it's not doing any heavy lifting nutritionally. A splash of dark rum, a couple of hours in the fridge, and you've got something that looks like it took a pastry chef all afternoon. It took you fifteen minutes. Don't tell anyone.

  • Serves: 4 people
  • Prep: 10 mins
  • Cooking: 15 mins
Get started

Ingredients

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300g Silken Tofoo 

150g dark chocolate 70% cocoa solids, chopped (+ extra for grating)

50g coconut oil, melted

120g maple syrup 

1 tsp vanilla bean paste

2 tbsp dark rum (optional) 

1/2 tsp sea salt

50g of blueberries 

Get started

  1. 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.
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