2 Serves
31 Mins
In a food processor, combine the dates, cocoa powder, vanilla extract, and flaxseed oil. Pulse until the mixture forms a cohesive, dough-like consistency.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
88 µg / 400 µgCalcium
1509 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
229 mg / 420 mgPhosphorus
612 mg / 1,250 mgPotassium
1874 mg / 4,700 mgSodium
176 mg / 2,300 mgZinc
5 mg / 11 mgCopper
2 mg / 0.9 mgManganese
5 mg / 2.3 mgSelenium
40 µg / 55 µgFiber
9 g / 28 gSugar
28 g / 50 gSaturated Fat
5 g / 20 gCholesterol
0 mg / 300 mgCaffeine
9 mgNet Carbs
28 gAlcohol
0 g
In a clean blender, combine the tofu, persimmons, vanilla extract, and honey. Process until the mixture is completely smooth and creamy.
Prepare two dessert glasses. Press a portion of the date mixture into the bottom of each glass to create a firm base layer.
Add a layer of pecans over the date base, followed by another thin layer of the date mixture, pressing firmly to ensure it stays in place.
Sprinkle a layer of goji berries into each glass, then top with the prepared tofu-persimmon mousse. Garnish with additional pecans and goji berries.
Place the glasses in the freezer for 15 minutes to set before serving chilled.
0
g4
g0
g
Danish.jpg&w=3840&q=75)