nutritional information

Per SERVING:

  • Calories: 220
  • Protein: 3 g
  • Total Fat: 11 g
  • Saturated Fat: 6 g
  • Carbohydrates: 30 g
  • Cholesterol: mg
  • Sodium: 15 mg
  • Fiber: 1 g
  • Sugar: 15 g
Vegan

Vegan Frozen Chocolate Soufflé

Vegan Frozen Chocolate Soufflé

SERVES 8

You could serve this at a fancy dinner party in Paris, and no one would ever guess that it’s vegan! Strong coffee gives it flavor depth. Folding in Hip Whip, a vegan whipped topping available in the frozen foods section of most natural foods stores, keeps it light, smooth and creamy when frozen. (Find sources for Hip Whip at nowandzen.net.)
  • 1 ½ cups vegan carob chips
  • ⅓ cup unsweetened cocoa
  • ½ cup hot, strong coffee
  • 2 Tbs. maple syrup or corn syrup
  • 1 16-oz. pkg. silken tofu, drained
  • 2 tsp. vanilla extract
  • 1 7.5-oz. tub vegan frozen whipped topping, thawed
  • Confectioners’ sugar, optional
  1. Cut strips of aluminum foil long enough to wrap around 6 3-oz. demitasse cups and high enough to make a 1 1/2-inch collar over rims. Secure with a rubber band. (Or, tear a length of foil long enough to go around a 10-oz. soufflé dish. Fold foil in half lengthwise, wind it around dish so it’s at least 3 inches above rim. Tie with string.)
  2. Put carob chips into heatproof bowl over pan of simmering water, and melt. Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.
  3. Put tofu in blender or food processor; purée 3 minutes, or until smooth. Add carob mixture and vanilla, and process until smooth. Transfer mixture to large bowl.
  4. Whisk thawed whipped topping into carob-tofu mixture. Fill cups 1 inch above rim, or fill dish 2 inches above rim. Freeze 3 hours, or overnight. Remove from freezer 20 to 30 minutes before serving to soften. Sprinkle with confectioners’ sugar, if desired.

July 2005

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