Soft silken tofu’s mild flavour means it can be perfectly hidden behind chocolate, coffee or fruity flavours.
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 909 |
| Fat | 62g |
| Saturates | 36g |
| Protein | 16g |
| Carbs | 66g |
| Sugars | 54g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 160°C, gas mark 2. Line a loaf tin with non-stick baking paper.
To make the base, combine the coconut, nut butter and maple syrup in a medium-sized bowl. Press into the prepared tin and bake for 10 minutes, or until lightly golden brown.
Melt the chocolate in a bain marie. Set aside to cool slightly.
To make the filling, place the tofu (at room temperature), brown sugar, melted chocolate, cocoa and corn flour into the bowl of a food processor and process until smooth. Pour over the base and bake for 30 minutes or until just set.
Set aside for 30 minutes, then chill for 2 hours or until cold.
Slice and serve with raspberries.
