‘Summer brings an air of celebration on the island. The bright blue skies and sea all around, the sunshine. And the short distances make it possible to end nearly every day surrounded by family and friends sharing good food, celebrating. This is a perfect quick addition to ice creams or simply use as a dip’
You will need:
1 cup tofu (use ricotta for non vegan and lactose inclusive diets)
1 tablespoon cocoa powder
1 tablespoon agave (you can use honey for non vegan and lactose inclusive diets)
1/2 sweet potato
1 tablespoon finely chopped almonds
150g sugar free dark chocolate
Place the sweet potato in the microwave and cook it (timing depends on size and microwave). Allow to cool and peel.
Place the tofu (or ricotta as above), cocoa powder, agave, sweet potato, almonds and vanilla in a large bowl and use a hand held blender to bind and form a consistent mixture. Melt the chocolate in the microwave and add it to the mixture. Mix until the mixture is smooth and consistent. The mixture should be soft enough to have a spreadable consistency. Pipe into bowls and garnish with cherries and M&Ms.
Serve with ice cream or simply as a dip.
Tip: If you have a very sweet tooth, add a tablespoon of Stevia
To dip I use gluten free biscuits by Nutrifree. I also use tofu by Clearspring, almonds, cocoa powder and agave at Good Earth (or ricotta by Zappala), chocolate by Valor, maraschino cherries by 3 leaves, stevia by Tate & Lyle, vanilla by Schwartz and sweet potato by Big Fresh, M&Ms by Xirja, kitchenware by Tescoma, table accessories by Loft.