I love to pair this dairy free dish with these delicious gluten-free brownie muffins!
1 c coconut milk (not light)
2 tsp ground cinnamon
1/3 to 1/4 c agave nectar
1 tsp orange zest
¼ c unsweetened cocoa powder
1/8 tsp fine sea salt
pinch of cayenne
1 12.3-oz. box of silken firm tofu, drained
raw cacao nibs, for garnish or even a truffipop or truffibite if you really want to have some fun.
1. In small saucepan over high heat, combine coconut milk and cinnamon. Bring to a boil. Reduce heat to medium-high and boil for 7 minutes, whisking often. Mixture will reduce to about 1/3 cup. Remove from heat and strain through a fine-mesh sieve into a small bowl.
2. In a medium saucepan, place 3 tbsp of the cinnamon-coconut milk. (You can save the rest for another use—it’s great in smoothies!) Add agave, orange extract, cocoa powder, salt, and cayenne. Whisk together. Bring to a boil, then reduce heat to low and simmer for 1 minute, whisking constantly. Remove from heat.
3. Pour mixture into blender. Add tofu and blend until smooth, transfer to a medium bowl. Cover and refrigerate until set, at least 2 hours before serving. Use cacao nibs for garnish. Serve chilled.
From our home to yours, Tina Turbin.