#vegan It turns out 5 pieces of curds. 1 frozen cheese = 100 g
Ingredients: tofu, tbsp (with a slide) cocoa powder, tbsp granulated sugar, tbsp flax seeds (grind into flour in a coffee grinder), tbsp coconut unrefined oil (I have from urbech), salt (can be without it if tofu is with salt), frozen cherries, dark chocolate (54%, 68%, 72%, 90% according to taste)
Cooking method:
Puree the tofu in a blender. Transfer whipped tofu to a bowl. After adding each ingredient, stir the mixture with a spoon. First, add powdered sugar (I used a coffee grinder to beat the sugar). Then cocoa powder. Ground flax seeds (you can use flaxseed flour). Salt. Coconut oil last.
I have coconut oil. Refined coconut may work, but unrefined is better. If desired, instead of sugar, you can add a sweetener to taste (agave syrup, Jerusalem artichoke syrup), and make your own chocolate without sugar.
Then add a few frozen cherries and mix. 3-4 berries are enough for one cheese.
Until the berries melt from warm hands, form the curds and put them on a board covered with cling film or a bag. Place in freezer for 2 hours.
Melt the chocolate in a water bath. I used bitter 54% 90g and 90% 40g (130g total).
Take the cheesecakes out of the freezer and immediately cover them with hot chocolate. I did this with a silicone spatula. Remove to freezer. If you plan to eat cheese in the near future, you can put it in the refrigerator. If you store in the freezer, then the curds must be taken out in advance before use (for example, overnight in the refrigerator).
Non-curd tofu chocolate curds are ready! Bon Appetit!