Such a delightful, pretty and delcious dessert to whizz up and chill for your loved ones. Pink high protein ‘custard’ topped with a creamy white chocolate shell to crack into, topped with dark chocolate rose petal hearts – the perfect treat to show some love!
Ingredients:
For the pink ‘custard’ –
- 1 x 350g pack of silken tofu
- 40g sweetener
- 2 teaspoons beetroot powder (or other red/pink food colouring alternative)
For the topping –
- 1 tablespoon coconut oil
- 50g white chocolate
For the dark chocolate hearts (makes a batch of 15) –
- 1 tablespoon coconut oil
- 70g dark chocolate
- Dried rose petals (optional)
Make them!
- Blend the tofu, sweetener and beetroot powder until smooth, then divide between 2 x individual ramekin dishes.
- Melt the coconut oil and white chocolate, then spoon over the ramekin dishes to cover the tofu layer. Chill in the fridge for at least 2 hours.
- Meanwhile, melt the coconut oil and dark chocolate. Sprinkle over some dried rose petals in a silicone small heart chocolate mold. Then spoon the chocolate into each heart to fill to the top and chill in the fridge for at least 4 hours to set.
- Once the chocolate hearts have set, pop a couple on top of the white chocolate. Then enjoy the pots and cracking into the white chocolate!
