Recipe: Rich chocolate peanut butter cream

This is off the terrifyingly named Hipster Food, who describe this as “a mix between a mousse and a pudding – thick, creamy, and very chocolatey.”

Obviously, I was instantly on board, because chocolate is more important than hipster hate.

Method

  • Blend together until smooth and creamy: 1 package firm silken tofu, 1/4 cup unsweetened almond milk, 1/4 cup unsweetened chocolate chips, 2 tbsp dutch-processed cocoa powder, 2-3 tbsp sweetened peanut butter, a dash vanilla extract, a small pinch sea salt, and a scant dash of cayenne.(make sure to read labels for milk ingredients when buying cocoa/chocolate chips, as always.)
  • Chill in the fridge for a couple of hours or overnight.
  • Serve very cold to four to eight people, or store in your fridge for 1-2 weeks.

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About the anti-laugh

This blog is a shamelessly random collection of cool things, rants and nonsense. View all posts by the anti-laugh

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