It’s not exactly rice pudding {I used oats}.
It’s not exactly custard {I used tofu}.
It is another dessert to satisfy my dairy free sweet tooth while keeping it low sugar! I’m a big fan of using tofu for a couple of reasons:
A. I buy it on sale and pop it in the freezer. When I thaw it out it drains perfectly and works great for blending in to recipes.
B. It’s dairy free, but adds that creamy texture to recipes that I miss so much.
C. You can totally control the flavor!
And with that I introduce to you this weeks chocolate satisfier:
No bake Chocolate Oat Custard Cups
Ingredients
- 1 package firm tofu
- 1 cup gluten free oats
- 2 tbsp Pure Canada Maple Syrup
- 2 tbsp dairy free chocolate chips
- 2 tbsp cacao powder (coco powder works too)
- 1 tbsp vanilla extract
- 1/2 banana
- 1 cup shredded zucchini {optional, but why not?!}
Note: now that Vega has a Mocha protein powder, I’ll make this again with that in place of the cacao and chocolate chips!
Directions
1. Add tofu, oats, syrup, cacao, vanilla and banana to food processor (I used my VitaMix)
2. Blend til mixed through, but don’t over do it
3. Hand stir in chocolate chips and zucchini
4. Pour mixture into ramekins or use glass jars
5. Place in fridge to chill at least an hour
Options: Another amazing way to use this recipe would be to use it as the filling for a raw pie shell!! Just put dates, almonds, maple syrup and walnuts in food processor, blend then press into the cups before filling with custard.
Have you ever tried a dessert with tofu?
Ever imagine sneaking veggies in to your desserts?!
Other ways to connect with Amanda
Twitter: @runtothefinish
Instagram: RunToTheFinish
Facebook: RunToTheFinish
This is a sponsored post on behalf of Pure Canada Maple Syrup. All drooling and happy sounds of sweet treat delight are my own.
You are cordially invited to Delurk
