Vegan Frozen Chocolate Souffle

1. 1

   Cut strips of aluminum foil long enough to wrap around 6 3-oz.

2. 2

   demitasse cups and high enough to make a 1 1/2-inch collar over rims.

3. 3

   Secure with a rubber band.

4. 4

   (Or, tear a length of foil long enough to go around a 10-oz.

5. 5

   souffle dish.

6. 6

   Fold foil in half lengthwise, wind it around dish so it's at least 3 inches above rim.

7. 7

   Tie with string.)

8. 8

   Put carob chips into heatproof bowl over pan of simmering water, and melt.

9. 9

   Meanwhile, whisk together cocoa, coffee and maple syrup, and stir into melted carob mixture.

10. 10

    Put tofu in blender or food processor; puree 3 minutes, or until smooth.

11. 11

    Add carob mixture and vanilla, and process until smooth.

12. 12

    Transfer mixture to large bowl.

13. 13

    Whisk thawed whipped topping into carob-tofu mixture.

14. 14

    Fill cups 1 inch above rim, or fill dish 2 inches above rim.

15. 15

    Freeze 3 hours, or overnight.

16. 16

    Remove from freezer 20 to 30 minutes before serving to soften.

17. 17

    Sprinkle with confectioners' sugar, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.