What’s better than dessert? A dessert that functions as more than one dessert! You know, like how a cookie can just be a delicious cookie on its own, or it can pair up with ice cream to become an even mightier sweet treat; the ice cream sandwich. If more desserts teamed up like that, they may be able to take over the world.
This recipe can be eaten on its own as a semi-nutritious pudding, or slathered on cake to reach its full potential as frosting. My preference definitely leans more towards cake frosting because I find the two compliment each other nicely and the flavors balance out, but that’s just me. I have a cake recipe coming up next week with this frosting so you’ll see what I’m talking about.
This frosting will cover a two tier, 9″ cake generously, with a few bites left over. Tofu comes in a few different sized packages. For this recipe, I used 2 packages of the 300g silken blocks. If you can only find the 454g blocks, that’s fine; just use 1 block and about 1/3 of the second block. The measurements don’t have to be exact, it all depends what consistency and flavor you’re going for.
- 600 g Silken Tofu
- 1 large Sweet Potato 2 cups of puree
- 460 g 2 ⅔ cups Dark Chocolate, chopped
- 1 cup Maple Syrup
- 1 cup Coconut Sugar
- 2 Tbsp Pure Vanilla Extract
- Pinch of salt
Pierce your sweet potato a few times with a knife and bake in a 400°F oven for 35-40 minutes or until soft. Discard the skin once cooked, and puree the flesh. You can also used canned sweet potato if you wish.
Melt chocolate in a double boiler or microwave and combine all ingredients in a food processor. Blend until smooth. Taste and adjust if necessary. Frosting will firm up in the fridge.