Ingredients for Black Currant And Tofu Whip
- 1 block (14 oz) silken tofu
- 1 cup black currants
- 2 tablespoons maple syrup
- 1 tablespoon crème de cassis
- 1 teaspoon vanilla extract
- ½ cup hazelnuts
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How to Make Black Currant And Tofu Whip
- Wash 1 cup of black currants (or blackberries).
- Combine 1 block (14 oz) silken tofu, 1 cup washed black currants, 2 tablespoons maple syrup (or agave), and 1 teaspoon vanilla extract in a high-speed blender or food processor. Blend until completely smooth and creamy.
- Preheat your oven to 350°F (175°C). Spread ½ cup hazelnuts on a baking sheet and roast for 8-10 minutes, or until golden brown and fragrant. Keep a close eye to prevent burning.
- Once cooled slightly, roughly chop the roasted hazelnuts using a knife or food processor.
- If desired, stir in 1 tablespoon crème de cassis for an extra layer of black currant flavor.
- Pour the black currant tofu whip into individual serving dishes or a pretty bowl.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the whip to chill thoroughly before serving.
- Garnish generously with the toasted hazelnuts before serving.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
40g
Fat
4g
Carbs
10g
