Your cart is empty
Prep
1h
Cook
10m
Total
1h 10m
Prep
1h
Cook
10m
Total
1h 10m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Start by melting your chocolate, either with a bain-marie or by throwing it in the microwave, whatever your go-to method is.
For
6
M
I
150
g
Dark chocolate
300
g
Silken tofu
2
tbsp
Maple syrup
Per Serving
Calories
299kcal
Fat
19g
Saturates
8g
Only visible to you
Made it?
Cancel
Charmaine B
a year ago
What can you use instead of ginger snaps if you are gluten intolerant?
Like
Reply
Dan & Jess
a year ago
A gluten free version of ginger snaps would probably work (we haven't tried it) but I Googled it and they are available!
Like
Reply
K
Karen R
a year ago
Can you make this whole food plant based without the Maple syrup, ginger snaps and vegan butter?
Like
Reply
Barbara W
a year ago
You could just omit the ginger snaps and unse coconut oil for the vegan butter. It's not going to be cheescake-style but still be a very nice dessert.
Like
Reply
Dan & Jess
a year ago
I'm not sure - I think it would take some trial and error! If there is a sweetener you like that can be used instead of maple, that would be the first swap. For the ginger snaps and vegan butter, again I'm not sure because I don't know what the best WFPB swaps would be. I'd love to know how you get on! 💚
Like
Reply
