I believe that chocolate and peanut butter were made for each other, a bit like champagne and strawberries, caviar and iced vodka, fish n’ chips, snails and garlic, my dog and I…etc.
This recipe tastes so deliciously rich and creamy, you won’t believe it contains no dairy – but it doesn’t, honest – and I’m a bit reluctant to say this because you might think; ‘Oh forget it – how very dull’ ….but it’s 100% Vegan.
The key is to make it a minimum of two to 24 hours ahead to allow the flavors to develop properly. It’s also pretty to look at and makes an impressive dinner party dessert – your guests won’t be able to guess the ingredients aside from the obvious. Because of it’s richness you can’t eat too much so I recommend serving it in small wine or martini glasses.
OK now to the point: it’s made with silken tofu and I promise that you’ll love it unless you don’t love the combination of chocolate and peanut butter. If that’s the case, you were probably deprived as a child. Silken Tofu also comes in a ‘Lite’ version with 1/3 less fat than regular silken tofu. I used ‘Lite’ tofu here but you really can’t tell the difference.
Ridiculously easy to make, you will need a food processor. This recipes makes enough for 4 dessert servings and is just the right quantity to fill 30 tiny phyllo pastry cups; perfect for larger scale entertaining.
Note: I use organic peanut butter and Green & Black’s organic cocoa powder to create an intense-tasting dark chocolate layer. If you can’t find that, use the best quality Dutch-processed or raw organic cocoa powder you can find, such as Viva Labs non-GMO Organic Cacao.
At the bottom of the page there’s also a recipe for Praline; a delicious versatile alternative topping which is something I make in quantities and freeze.
CHOCOLATE PEANUT BUTTER PARFAIT
One 12oz / 340g tetra-pak of silken tofu, firm or extra firm
1/3 cup of clear honey
1/3 cup of smooth peanut butter
2 teaspoons of pure vanilla extract
Pinch of sea salt
1/3 cup of best quality cocoa powder
Shaved or finely chopped best quality dark chocolate or praline (recipe below) to decorate
Add the honey, peanut butter, vanilla and salt. Blend thoroughly. Set aside approx 1 cup
Add the cocoa powder to the remaining mix in the processor and blend well
Divide the chocolate mixture between 4 glasses and top with the un-chocolate mix you’ve set aside
Cover with cling film and refrigerate for at least 2 and up to 24 hrs
To serve: scatter with chopped chocolate and/or praline.
Praline is really versatile (the praline in my freezer is at least 12 months old and still tastes wonderful). It’s delicious beaten into whipped cream to serve with berries. Use it as a topping for cheesecakes or a chocolate pie.
It’s great sprinkled on ice cream especially vanilla, chocolate, or my personal favorite, Starbucks coffee ice cream. If you have an ice cream maker, add it at the end to enhance your favorite recipe or beat it into heavy cream for a really delicious nutty topping for pies and desserts. Keeping some praline in your freezer means you can elevate the mundane to the extraordinary at a moment’s notice.
To make Praline:
In a heavy pan, combine equal quantities of whole raw almonds (or hazelnuts) and white sugar. Melt the sugar over a very low heat. The nuts will begin to smell a bit toasty. This takes a while so don’t be tempted to crank up the heat.
Eventually the sugar will become a deep golden color and runny. When it reaches the runny stage, quickly pour the entire contents onto a large greased cookie sheet and allow it to cool and harden.
Once set, break it into smaller pieces then grind in a processor until it’s fairly fine.
Freeze in a sealed container. You can spoon it out as needed without a problem.