Chocolate Soy Cup

1c rice flour
1c almonds/hazelnuts
2tsp cinnamon
1tsp ginger
1tbsp agave/maple/honey
1/3c sunflower oil
1tsp vanilla essence
pinch salt

450g chocolate
180 tub tofu silken
1 shot expresso (30ml strong coffe)
1 tsp vanilla essence
1/2 palm sugar or
1/3 cup grated palm sugar

160 oven
grease tin

Process dry ingredients. Add wet ingredients to form ball. Press into base and sides, bake 15m, set aside.

Melt choc and blend tofu, then stir through slightly cooled choc. Pour in base. Bake 20m.

I suggest using smaller molds next time, they were VERY rich and too much to eat at once! Less than HALF that serve is more than enough.