Tofu Orange Chocolate Pots

by Anne Myers-Wright RD/APD

Posted on Aug 22, 07:47 AM in and . No comments.

By Michaela Carrick, BSc Human Nutrition

Eating two servings of soy products daily may help reduce the frequency and severity of hot flashes. If you are wondering how to get those serves of soy products into your every day diet, we have you covered with this amazing recipe.

These chocolate orange pots are a delicious dessert to help you add a serving of soy to your day. Not only is tofu high in protein, but it is also a source of healthy fats, calcium, and soy isoflavones. In this recipe, the blended tofu also provides a lovely rich, creamy texture. Cooking with tofu for the first time can be intimidating but with this simple ten-minute recipe, you can’t go wrong!

Ingredients (serves 2)

175g tofu*
2tbsp soy milk
50g dark chocolate
2tsp maple syrup
juice of half an orange
zest of an orange (save some for decoration!)
25g roasted hazelnuts, chopped


  • Break the chocolate into squares and place in a heat-proof and microwave-safe bowl. Melt the chocolate in the microwave, stopping and stirring every 30 seconds to avoid burning.
  • Wash and then zest the orange using a zester or fine cheese grater. Set some of the zest aside to use as decoration for the final dish. Cut the orange in two and juice one half, being careful to remove any seeds.
  • Chop the tofu into cubes and place in a high-speed blender or food processor with the soy milk. Blend until smooth.
  • Add the melted chocolate, orange zest, orange juice, and maple syrup to the blender and blend until well-combined.
  • Pour the chocolate mixture evenly between two ramekins and leave the desserts to set in the refrigerator for 2 hours before serving.
  • To serve, sprinkle the hazelnuts and remaining orange zest on top.
  • Grab a spoon and get ready to indulge in the chocolatey deliciousness!
  • Leftovers can be refrigerated in an airtight container for up to four days.

*Silken tofu is often used for desserts but is not necessary for this recipe. Blending regular or firm tofu with soy milk helps to reach a similar creamy texture. If you choose to use silken tofu, omit the soy milk to avoid the pudding from becoming too thin.

About the author

Anne Myers-Wright

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.


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