These individual treats hold their shape thanks to agar, a setting agent like gelatin that’s made from seaweed.
Coat 6 6-oz. ramekins with cooking spray, and place 1 cookie in each.
Combine soymilk and agar in small saucepan, and bring to a simmer over medium heat. Simmer 1 minute, whisking constantly. Remove from heat, and cool 3 minutes.
Melt chocolate in microwave on high power 30 seconds, or until smooth.
Blend tofu, cream cheese, sugar, lemon juice and vanilla extract in food processor until smooth. Pour soymilk slowly through feed tube with processor running, and blend until combined.
Set aside 1 cup tofu mixture. Whisk remaining tofu mixture into melted chocolate until smooth. Divide among ramekins. Spoon reserved tofu mixture into ramekins, and swirl with knife. Chill 3 hours, or overnight.
- Calories 212
- Carbohydrate Content 25 g
- Cholesterol Content 0 mg
- Fat Content 12 g
- Fiber Content 1 g
- Protein Content 4 g
- Saturated Fat Content 4 g
- Sodium Content 154 mg
- Sugar Content 19 g