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
If you have any questions or suggestions just email me at info (at) GlutenFreeHelp.info.