Being home from my mission in New York, I’ve had a lot of time on hand to do things I haven’t been able to do for the past 18 months. I’ve missed conjuring up something fancy with my partner-in-crime (zoe) and utterly blowing my family and friends away. Ever since, we’ve both committed to the gluten-free, dairy free diet there has been a lot of challenges in finding and making good, tasty desserts.
One recent discovery that I absolutely love is tofu. Tofu is cheap and found in many asian dishes. Growing up, I’ve had it so many times at our table that I never really appreciated this amazing ingredient. Tofu is healthy, low in fat and calories but will provide the same creamy texture you find in cheese and cream.
Tonight, we had the missionaries from our church over for dinner. Playing chef and hostess has been such a hobby of mine. I definitely didn’t want to disappoint anyone. This chocolate-tofu mousse by Jamie Oliver, paired with a coconut-ty, almond florentine was such an answer to our prayers. (yes I do pray before I cook just for added precaution and because it makes a difference)
WOW : Delicate, smooth, creamy, rich, luscious, layered with flavors of a sticky, nutty, chewy, orange-scented cookie.
- 400g 85% Lindt Chocolate (use at least 75%)
- 1400g silken Tofu
- 320g Maple Syrup
- Zest of 2 limes
- 2 tsp vanilla (we used 3 tsp to replace the rum)
- 2 large pinches of sea salt
- 2 large pinches of chill (opt)
- Melt chocolate over a double broiler or in a pan.
- Line a medium bowl place a tea towel/cheese cloth. Place silken tofu and bunch up to squeeze out excess moisture.
- Place tofu and all ingredients except for the melted chocolate into the blender. Blitz for 1-2 minutes till completely smooth. It should be slightly thick.
- Add the melted chocolate and pulse till smooth. Taste to adjust flavors (we added extra: 4 heaping tbsp cocoa powder and ¼ + ⅛ cup maple syrup to intensify the chocolate flavor and the sweetness to balance it out)
- Divide into separate bowls/cups (small espresso cups are ideal because the mousse is very filing and rich).
- Fridge for at least 15 minutes and serve with cookies/nuts/berries.
- ¾ cup sliced almonds
- 3 tbsp brown rice flour
- 1 tbsp orange zest
- ¼ tsp fine grain sea salt
- ½ cup coconut sugar
- ¼ cup coconut oil
- 2 tbsp honey (We used maple syrup)
- 2 tbsp milk (start with 1 tbsp first - from comments. We used 1 tbsp coconut milk)
- 1 tsp vanilla
- Blitz sliced almonds in the blender until finely chop (coarse bits)
- Stir in the rest of the dry ingredients
- Pour the wet ingredients into a pot except for the vanilla and heat over medium high.
- Bring to boil over low heat.
- Immediately remove and stir in vanilla. Add the dry to the wet ingredients.
- Set aside to cool for 10-15 minutes.
- Shape dough into ½ tbsp balls. Roll in wet hands and place onto baking sheet (at 3" apart)
- Bake at 275F/130C for 10 minutes. Rotate pan and bake for another 7-9 minutes.
- Cool for 5 minutes before moving the cookies.
Some commented that the cookies didn't spread as much. Our first batch was perfect, however our second batch came out really small so we just used the back of the spoon to flatten the cookie before we rotated the pan.
It is very rich so you can serve them in small cups!
Love,
Zoe & Mia
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