FROZEN MOCHA SOY LATTE

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FROZEN MOCHA SOY LATTE

 

3/4 cup strong coffee, divided into 1/2 and 1/4 cup

10 ounces firm silken tofu, drained

1/2 cup vegan granulated sweetener

2 Tablespoons Kahlua, or use 1 Tablespoon vanilla

1/8 teaspoon salt

1/4 cup nondairy chocolate chips

2 1/2 teaspoons agar, or agar agar

 

 

 

 

Combine 1/2 cup coffee, tofu, sugar, Kahlua or vanilla, and salt in a blender

and blend until smooth. Melt the chocolate chips in a microwave (1 minute on

high, stir, then 20 seconds more) or over low heat. Blend the melted chocolate

chips in with the tofu mixture until smooth and creamy. Refrigerate overnight or

for a few hours. Sprinkle the agar over 1/4 cup of coffee in a small saucepan.

Bring to a boil, then reduce heat and simmer for 5 minutes or until agar is

dissolved. Let the agar sit for 10 minutes before blending in with the tofu

mixture. Turn on your ice cream maker and add the mixture. Churn for 35 minutes

or until fairly stiff. Serve immediately or freeze and serve within a few hours.

 

Serves 4

Source: Vegetarian Journal, July 2001

Formatted by Chupa Babi: 03.26.08

 

Total calories per serving: 214; Carbohydrates: 36 grams; Sodium: 113

milligrams; Fat: 5 grams; Protein: 6 grams; Fiber: <1 gram

 

" This excellent dessert is pure decadence when topped with an organic chocolate

topping and a small dollop of Hip Whip, a vegan frozen topping. You can also try

blending in some finely chopped nondairy chocolate chips after you finish

churning. "

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