When I saw this a few months ago in the Food Network magazine, I instantly knew I wanted to try and recreate it. I ended up making this for my birthday and with farmers market raspberries on top, it just doesn’t get any better. I was able to find egg-free ladyfingers but you could use graham crackers, vanilla wafers, or this recipe from whole foods . Other disclaimer, thanks to my wonderful boyfriend I am lucky enough to own a high-powered blender in which I made this dessert in. If you don’t have a high-powered blender, I recommend using a double boiler to melt the chocolate and then mix into the blended tofu, syrup, and milk.
Chocolate Charlotte Russe
There are no other words to describe these. They are just that amazing. These come from ‘The Kind Life’ cookbook, if you haven’t read through it yet, I highly recommend it.
Chocolate Peanut Butter Cups
1/2 cup earth balance butter
3/4 cup crunchy peanut butter
3/4 cup graham cracker crumbs
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, non-dairy chocolate or carob chips (or chocolate)
1/4 cup soy, rice, or regular milk
1/4 cup chopped pecans, almonds, or peanuts
Line a 12-cup muffin tin with paper liners. Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham crackers crumbs, and maple sugar and mix well. Evenly divide the mixture among the muffin cups.
Combine the chocolate and the milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator/freezer until set.