How to make it

  • Heat apple juice, strawberries and lime juice in saucepan over medium heat for 3 minutes, stirring frequently. When mixture boils, reduce heat to low. Combine cornstarch and water in bowl, and add to strawberries. Heat 3 minutes, stirring occasionally. Set aside to cool.
  • Place tofu in food processor, and process until smooth. Add banana, lemon juice and evaporated cane juice.
  • Blend until smooth.
  • Place cocoa in mixing bowl, and set aside. Heat rice syrup in microwave for 60 seconds or in small saucepan over medium heat for 2 minutes.
  • Whisk hot syrup into cocoa until smooth.
  • Scrape chocolate-rice syrup mixture into tofu mixture, add vanilla and blend thoroughly.
  • Pour into 2-quart, ovenproof baking dish, and cover with single layer of sliced kiwi.
  • Top with reserved strawberry mixture.
  • Bake uncovered 25 to 30 minutes. Remove from oven, cool for 20 minutes, cover and refrigerate overnight. Serve chilled.
  • That's it!

Reviews & Comments 1

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    " It was excellent "
    tilgidh ate it and said...
    This recipe should get more attention then it has. I am a huge fruit fan. This unique dish is a great way to exploit a wonderful combination of fruit, vegetable and chocolate. Makes me want to walk through the produce isle. (My favorite section of the grocery store) This desert deserves a *5*

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