Delightful Nordic Vegan Chocolate Terrine with Raspberry Coulis

Allergens

Soy (from tofu)

Ingredients

• 1. Dark Chocolate (vegan)
• 8 oz 2. Coconut Milk
• 1 cup 3. Silken Tofu
• 1/2 cup 4. Fresh Mint Leaves
• 1/4 cup, chopped 5. Vegan Butter
• 1/4 cup 6. Agave Nectar
• 1/2 cup 7. Raspberries
• 1 cup, fresh or frozen 8. Lemon Juice
• 1 tablespoon 9. Cornstarch
• 1 teaspoon

Instructions

1. Begin by melting the chocolate and coconut milk over low heat in a saucepan. Stir in the silken tofu until well incorporated, ensuring a creamy texture.
2. Remove from heat, add chopped mint leaves and let it cool down.
3. In another pan, whisk together agave nectar, vegan butter, and cornstarch for the raspberry coulis. Add raspberries and lemon juice. Cook over medium heat until it thickens slightly.
4. Pour chocolate mixture into a terrine dish, refrigerate for at least 2 hours or until set. Serve with raspberry coulis on top.

Chef’s Insight

You can use different types of berries or even stone fruits depending on your preference.

Notes

Make sure to use high-quality vegan chocolate for best results.