Chocolate and silken tofu creams, without eggs or dairy

These delicious creams have an incredible texture, dense and creamy at the same time, and have the advantage of being without eggs, without milk or cream and without refined sugar. Attention vegan, chocolate and other gourmand fans…

When one of the readers of My Parisian Kitchen whispers in my ear a recipe to put on the blog, telling me it’s worth trying, really delicious and interesting because of the ingredients. So I do so. And it’s actually nutritionally interesting, very good and what’s more, it’s simple and quick to make.

Marie did not discover My Parisian Kitchen by chance. I admit, I gave him the address of the blog because we swim together at the pool on Saturday morning. By hearing me talk about cooking between two lengths or in the shower, she discovered the blog. She has tested several recipes including fish and vegetable crumble with coconut milk and monkfish curry which she makes regularly. And others obviously. It’s nice to get feedback on your achievements. Firstly, whether you liked it or not, whether the recipe was clearly readable and easily achievable. If you adapted the recipe (how and why)… And even feedback in pictures, that’s great! Moreover, I bring together your achievements in a table on the My Parisian Kitchen Facebook page.

So there you have it, you understand, this recipe is not mine, it’s Marie’s. She delighted my little family a few months ago and it is with her permission that I publish it here. And the icing on the cake I was “forced” to do it a second time for the photos.

Chocolate and silken tofu creams, vegan, without eggs or dairy

Some information on the ingredients of the recipe:

Silken tofu comes from fresh soy juice curds and benefits from the high protein content of the soybean.
You can replace the agave syrup with a honey that is not too strong in flavor (all flowers or acacia for example).
The second time I used Nestlé’s strong 65% cocoa dessert chocolate and it was great!
The blender may have produced lots of small air bubbles. Tap your glasses on your work surface to make them disappear or leave them, it doesn’t matter.
The texture seems very liquid but don’t worry. Once cooled, the cream will become very dense.
I sprinkled grated white chocolate here for the photos.

Have you seen my super practical little kitchen utensil brought back from my trip to Japan? It allows you to measure from 10 to 50 ml (below I use the measuring spoon for cocktails) and especially teaspoons and tablespoons.