Vegan Frozen Chocolate Soufflé
1 1/2 cups vegan carob chips
1/3 cup unsweetened cocoa
1/2 cup hot, strong coffee
2 tablespoons maple syrup or corn syrup
1 16-ounce package silken tofu, drained
2 teaspoons vanilla extract
1 7.5-ounce tub frozen vegan whipped topping (such as Hip Whip), thawed
Confectioners’ sugar for sprinkling, optional
Cut strips of aluminum foil or parchment paper long enough to wrap around each
of six 3-ounce demitasse cups and high enough to make a 1 1/2 collar over cup rims. Secure in place with rubber band, and set aside. (Or, tear a length of foil or paper long enough to go around a 10-ounce soufflé dish. Fold the foil or paper in half lengthwise, and wind around soufflé dish so it is at least 3 inches above dish. Tie with string.)
Put carob chips into heatproof bowl over saucepan of simmering water, and melt over low heat. Meanwhile, put cocoa into mixing bowl, and whisk in coffee and maple syrup. Stir cocoa mixture into melted carob mixture.
Purée tofu in a blender or food processor, and process 3 minutes, or until smooth and creamy. Add carob mixture and vanilla, and process again until smooth.
Transfer mixture to large bowl.
Whisk thawed whipped topping into carob-cocoa mixture. Pour soufflé into prepared cups or dish. (Fill cups 1 inch above rim; fill dish 2 inches above rim.)
Freeze three hours, or overnight. Remove soufflé from freezer 20 to 30 minutes before serving to soften slightly. Sprinkle with confectioners’ sugar, if desired.
Per serving: 220 calories; 3g protein; 11g total fat (6g saturated fat); 31g carbohydrates; 0mg cholesterol; 15mg sodium; 1g fiber; 17g sugars