12 oz (340g) silken tofu
6 oz (170g) maple or brown rice syrup
4 tbsp cocoa powder
1 tbsp extra-virgin olive oil
1 tsp vanilla extract
Pinch of sea salt
4 strawberries, washed, hulled, dried and quartered
- Line a sieve with kitchen paper, place the tofu inside, pull up the corners of the paper to cover the tofu, and weight it, either with a can laid on its side or two or three stacked bowls. Allow the tofu to drain for 15 minutes or until about 3floz (80ml) of the liquid has drained out.
- Place the tofu and all the other ingredients, except the strawberries, in a blender and process until smooth and creamy.
- Pour the mixture into lolly moulds and then drop the strawberry slices into each mould. Freeze for at least 3 hours to ensure the lollies are totally frozen. After 20 minutes freezing, insert clean lolly sticks or cocktail sticks for handles. Serves 8.
Featured in The Great American Detox Diet.