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Ingredients
- For the Chocolate Almond Crust
- 1 tablespoon ground flaxseed
- 2 tablespoons water
- 1 2/3 cup blanched almond flour
- 1/3 cup cocoa powder
- 1/3 cup turbinado sugar
- 1 tablespoon coconut oil
- For the Chocolate Truffle Filling
- 12.3 ounces extra firm silken tofu (I use Mori-Nu Extra Firm Silken Tofu)
- 1/2 cup + 3 tablespoons maple syrup
- 2 cups vegan dark chocolate chips (I use Enjoy Life Dark Chocolate Morsels) ( )
- 1 cup unsweetened soy milk (or other unsweetened milk of your choice)
- For the Triple Berry Sauce
- 1 tablespoon cornstarch
- 2 tablespoons lemon juice
- 1/4 cup turbinado sugar
- 1/2 cup water
- 3/4 cup raspberries (fresh or frozen)
- 3/4 cup blackberries (fresh or frozen)
- 1/2 cup blueberries (fresh or frozen)
- Make the Chocolate Almond Crust
View Full Recipe at La Fuji Mama
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1430g | |
| Calories 1779 | |
| Calories from Fat 401 | 23% |
| Total Fat 45.28g | 57% |
| Saturated Fat 17.03g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 673mg | 28% |
| Potassium 2506mg | 72% |
| Total Carbs 316.31g | 84% |
| Dietary Fiber 16.9g | 56% |
| Sugars 249.52g | 166% |
| Protein 38.93g | 62% |
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