Chocolate Peppermint Raspberry Tofu Brownies

You will follow this recipe if you can find Nasoya Silken Chocolate Tofu - but if you can't, the amounts in parentheses will be what you will use if you can only find REGULAR Tofu

3/4 cup whole wheat flour                                                                   1/4 cup GOOD Cocoa Powder
1/4 teaspoon baking soda                                                                   1/8 teaspoon salt
8 oz CHOCOLATE Silken Tofu (6 oz regular Tofu)                           1/4 cup olive oil
1/2 cup white sugar (1 cup white sugar)                                               4 teaspoons vanilla or almond extract
2 oz bittersweet chocolate, chopped (4 oz bittersweet)                        2 teaspoons peppermint extract  OR                    
1/2 cup GOOD dark chocolate chips                                         5 drops dOterra Essential oil Peppermint

Preheat oven to 350' and grease an 8" square pan
Combine dry ingredients: flour, cocoa, baking soda and salt in small bowl and set aside
Place tofu in a food processor. Puree till smooth and add olive oil and sugar
Blend for another minute and stir in vanilla or almond extract
Melt chocolate in top of double boiler (pan set over hot water), stir frequently, scraping down sides.  Mix this into the tofu mixture and then stir in the flour mixture.  Finish by folding in chocolate chips.
Bake in the oven, about 30 minutes, but brownies are a finicky bunch, so I suggest checking every 15 minutes or so and if you think they are ready, the toothpick will come out before slicing and then grab an icy cold glass of almond milk, rice milk, hemp milk or coconut milk... YESSSSSSSSSSSSSSS!                        

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