Cacao “Tofutti”

tofutti 4

Awhile ago, I had a somewhat high blood sugar score on a test.  It wasn’t a fasting test or anything, so I don’t know how accurate it was, but in the past year, it was higher than my last one, and that one was higher than the one before that. Diabetes runs in my family, and as I get older, I find that I’m more sensitive to sugar (and caffeine and alcohol!)  I also was borderline for gestational diabetes when I was pregnant.  For all these reasons, I decided to do an experiment over the last couple of months and greatly reduce my sugar intake.  I haven’t cut it out completely, and I occasionally have dried fruit (but not much) and bananas, and all the other high glycemic index fruits (apples, watermelon, etc.)  But I have cut it out A LOTI’ve since realized that I used to eat a lot of sugar — I have such a sweet tooth.  But if I have a taste of something now that’s high in sugar (the other day I sampled a bite of a gluten free blueberry muffin sample at Trader Joe’s and had to throw the rest away), it tastes TOO sweet.  I do sweeten my coffee with stevia and I chew sugar free gum, so I haven’t shunned all sweet things though.  I’m just trying to do things in moderation.  I find I need less sweetener in my coffee now than I did before though.  I will probably have another blood test in a week or two, so it will be interesting to see if my levels have been affected by the change in my diet over the last three months or so.

A new moniker that keeps popping up in health news these days is “Super Food” — have you noticed?  I haven’t been paying that much attention, because I tend to eat a lot of them anyway:  green leafy vegetables like kale, blueberries, oats, broccoli, walnuts, salmon, spinach, chia seeds, avocados, coconut oil, eggs, etc. I haven’t gone out of my way to sample some of the more exotic super foods, like acai berry, camu camu, maca, lacuma, spirulina, or even wheat grass.  But I keep hearing about raw cacao powder — cacao is the portion in chocolate that has all the antioxidants and is rich in minerals.  I’ve even read that it helps to lower insulin resistance.  It appeals to me because I love chocolate, and since I have stopped eating a lot of sugar, I find I even love eating unsweetened chocolate (to my son’s horror).  I decided to buy a bag at our local health food store and try it out for myself.  It definitely tastes “more chocolatey” than regular unsweetened cocoa.

cacao

I’ve been eating sugar free Chocolate pudding occasionally, but I’ve been finding it also is too sweet even when I add unsweetened cocoa powder to it.  And I’m not that big of fan of it containing aspartame.  So I decided to try my hand at a tofu based pudding.  And then I decided: Hey let’s take it a step further and try throwing it in the ice cream maker. 🙂

The result was really great! It is very easy to make as well.  You just process a package of Silken soft tofu, cocoa powder, agave syrup (or other sweetener), and some vanilla in a food processor and then churn in an ice cream maker for about 10-15 minutes (it is much faster than making regular ice cream, perhaps because of the low fat content).  Let it harden in the freezer.  The longer the tofu melds with the other flavors, the better it tastes.  There you have it — dairy free, chocolate tofu ice cream that is high in anti-oxidants and low in calories! 🙂  Note, my batch is not as sweet as the kind you buy in the store, but I prefer it that way.  If you want a sweeter version add more sweetener or make with 2/3 cup chocolate chips melted with 1 tablespoon water — I have made it this way too in the past before my sugar concerns, and it is very delicious!

tofutti 1

Chocolate “Tofutti”

1 block of Silken soft tofu

1/4 cup agave syrup or other sweetener

1/4 cup raw cacao powder or unsweetened cocoa powder

1 1/2 teaspoons vanilla extract

1.  Process all ingredients in a food processor until silky smooth, stopping to scrape down edges midway through.

2.  Churn in an ice cream maker according to manufacturer’s instructions for about 10-15 minutes.

I had forgotten that I awhile back I did this submission for Tofu 3 Ways, for the awesome site, They Draw and Cook.  The Tofu Mousse recipe in the illustration is similar — but not sugar free.  Still, this would be good also when churned frozen in an ice cream maker!

Tofu_melissaiwai72b

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15 Comments

Filed under Desserts, Vegan

15 responses to “Cacao “Tofutti”

  1. looks yum… and much cheaper than the stuff at the shops! I am very wary of eating soy products raw and cold however.. they are quite hard to digest.

  2. love cacoa, I put it in a lot of foods and use this when a recipe asks for chocolate. What an exciting and creative concoction you made. Sugar, unfortunately is in everything even in things you wouldn’t think, reading labels can sure make one depressed. Good luck with your testing, it’s sounds like you on the right path.

  3. I have a terribly sweet tooth, but I also love dark and bitter flavours. I picked up a pack of tofu in a shop the other day and nearly bought it as my fist ever tofu experience but didn’t in the end, just not quite sure what I would do with it. But I’d be very tempted now I have this recipe – it does look good, and the texture looks perfect!
    Oh, and on the subject of ice cream/cocoa/superfoods, have you ever tried avocado chocolate ice cream? Seeing your recipe made me think of it and that would definitely be one to try! This one even has coconut oil in it too – bonus! http://www.oatmealwithafork.com/2013/08/19/perfect-chocolate-ice-cream-vegan-paleo/

    • Thanks so much for the link! I was going to try mine with coconut oil too, but didn’t get around to it. I have heard of the avocado ice cream but haven’t tried making it yet, but I definitely will! 🙂

  4. Looks like a delicious and healthy treat for chocolate lovers. You are so good at inventing recipes. 🙂

  5. A delicious idea my friend, my teeth are aching in a good way 😀

    Cheers
    Choc Chip Uru

  6. Looks great! I also have a huge sweet tooth. I’ve managed to cut a lot of salt out of my diet, but I don’t know if I could do it with sugar…maybe this recipe will be my stab at it 😉

  7. Great post! Hope it all works out about the sugar level, tho. I’m with you on the dark chocolate, I love to mix raw cocoa powder with honey to make a wonderful syrup – try itsometime, no cooking and so delicious! ❤❤❤;^)

  8. Pingback: Chocolate Coconut Avocado Ice Cream | The Hungry Artist

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