Photo: Deva Williamson
Estimated Nutrition (whole recipe, rough)
1139
Calories
26g
Protein
53g
Fat
142g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Avocado | 1 medium (150g) | 240 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Tofu | 100g firm | 76 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Almond Milk | 1 cup (240ml) unsweetened | 30 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- :
- 1½ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1 avocado, pitted and peeled
- 1 cup pure maple syrup
- ¾ cup plain almond milk
- 1/3 cup canola oil
- 2 teaspoons vanilla extract
- :
- ¼ block soft silken tofu (from 14-ounce container), drained and patted dry
- 3 tablespoons pure maple syrup
- ½ teaspoon vanilla extract
- 1/8 teaspoon salt
- 4 ounces semisweet vegan chocolate, melted
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By browneyedbaker ·
Recipe sourced from
openrecipes