1 block of 330g silken tofu
½ tsp vanilla extract
220g Bonsan Choco Hazelnut Mylk Spread
Blackberries, to garnish
Chia seeds, to garnish
Fresh mint, to garnish
1. Place the tofu and vanilla extract in a food processor and blend for 2-3 minutes or until smooth and creamy.
2. Add the choco hazelnut spread and blend again until smooth.
3. Spoon the mixture into ramekins or serving cups and refrigerate for at least 4 hrs until the consistency is firm.
4. Garnish with chia seeds, blackberries and a sprig of fresh mint. Serve cold as a sweet, plant-based pick me up!