Chocolate, Nut and Ginger Layer

Serves 4

Ingredients

1 packet firm (or soft) silken tofu
225g/8oz dark chocolate
15ml/1tbsp Cointreau
15-30ml/1-2tbsp maple syrup , sweeten to taste
75g/3oz vegan ginger nuts , roughly crushed
75g/3oz hazelnuts, roasted, skinned and chopped
4 strawberries, preferably with leaf and stem intact

Method

1. Melt 150g/5oz of the chocolate in bowl over pan of simmering water.

2. Place the silken tofu, Cointreau and maple syrup into a blender and blend until smooth.

3. Add melted chocolate and blend.

4. Process biscuits and remaining chocolate together until finely chopped. Add chopped nuts.

5. Take four large wine glasses, pour a small amount of chocolate mixture into each glass, then sprinkle over a layer of chopped nuts and biscuits. Sprinkle a little grated chocolate over the top.

6. Repeat the layers and top each glass with the remaining chocolate mixture.

7. Decorate the top with a fanned strawberry.

If you have a food processor, it is easy to process the biscuits with half the chocolate, then add the toasted nuts when cold. This omits the need to layer the biscuits, nuts and chocolate separately.

Copyright The Vegetarian Society 1997