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Ingredientes
- 4 ounces Hersheyâs unsweetened cocoa powder
- 1 1/2 to 2 tablespoons Splenda
- 1/4 cup hot water
- 12 ounces firm or extra firm silken tofu
- 2 teaspoons vanilla extract
- 2 tablespoons fresh ginger juice (Slice off skin of ginger root, then grate the root and squeeze to extract juice.)
- Optional garnish: 4 fresh raspberries
View Full Recipe at This Mama Cooks!
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 206g | |
| Calories 563 | |
| Calories from Fat 102 | 18% |
| Total Fat 11.35g | 14% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 13mg | 0% |
| Total Carbs 92.39g | 25% |
| Dietary Fiber 22.7g | 76% |
| Sugars 21.85g | 15% |
| Protein 22.69g | 36% |
