#vegan #games It turns out 5 pieces of curds (tofkov😄). 1 frozen cheese = 103-108 g.
Ingredients: tofu, powdered sugar, flax seeds (ground in a coffee grinder into flour), coconut unrefined oil (I have from Urbech), salts, coconut flakes, dark chocolate (54%, 68%, 72%, 90% to taste)
Cooking method:
3 tablespoons of coconut flakes, beat a little in a coffee grinder. But not quite in a rush.
Tofu beat in a blender in a puree, but not quite in a smooth cream. 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). Ground flax seeds (you can use flaxseed flour).
Salt. 1 st. l coconut flakes. 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.
Form the curds with your hands and lay 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 or for 1 hour at room temperature).
Non-curdled tofu coconut curds are ready!
Bon Appetit!