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Hands-on Time
30 Mins
Total Time
8 Hours 30 Mins
Yield
Serves 6
Photo: Iain Bagwell Styling: Heather Chadduck Hillegas 

How to Make It

Step 1

Combine coconut milk and dates in a small saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 2 minutes. Remove dates from milk with a slotted spoon; set aside. Add cocoa to pan; simmer 1 minute, stirring well with a whisk. Add chocolate; reduce heat to medium-low, and stir until chocolate melts. Stir in vanilla.

Step 2

Place tofu, sour cream, and dates in a blender; process until very smooth, scraping sides as needed.

Step 3

Add chocolate mixture to tofu mixture; blend until very smooth. Transfer to a bowl.

Step 4

In a medium bowl, beat egg whites with a mixer at high speed 2 minutes or until stiff peaks form. Fold into chocolate mixture. Place about 1/2 cup chocolate mixture in each of 6 ramekins or dishes; refrigerate until set, about 8 hours or overnight.

Amazing Recipe Makeovers, Oxmoor House, copyright 2016.

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