Makes 30 mini cups
What you need:
- 1/4 pound firm tofu, blanched and pressed
- 1/4 teaspoon sea salt
- 1/4 cup maple syrup
- 3 tablespoons organic peanut butter
- 3 tablespoons maple sugar
- 3 tablespoons Dutch process cocoa
- 1 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 2 tablespoons filtered water
- 1 cup dairy-free bittersweet chocolate chips
- 1 teaspoon canola oil
- 30 miniature foil baking cups
What you do:
- Cream the tofu in a food processor or blender with salt and maple syrup. Add peanut butter, maple sugar, cocoa, and extracts and blend until very smooth. Add water if necessary to achieve a consistency that resembles heavy pancake batter. Spoon the mixture into a container. Cover and refrigerate for one hour.
- To make the chocolate cups, line a baking pan with plastic wrap and a piece of parchment paper. Put chocolate into a small heatproof bowl over a pot of simmering water and stir until the chocolate is melted and smooth. Do not overheat chocolate. Remove the bowl from the pot and dry the bottom.
- Using a small paintbrush or offset spatula, coat the inside of each paper cup with melted chocolate. Put finished cups on a baking pan. Use your fingers to wipe off any chocolate that may get onto the outside of the cups; keep wet and dry towels at hand. Put the tray of chocolates into the freezer. When the chocolate has hardened, add a second coat and freeze again. Peel the paper off the chocolate when it’s hard. (If the chocolate softens, freeze for a few minutes.)
- Spoon the cream filling into the chocolate cups. Alternatively, use a pastry bag fitted with a fluted tip to pipe cream into cups. The cream-filled cups can be prepared up to a week ahead. Place the cups in a container, separate layers with parchment paper, cover tightly, and freeze until needed.