Vegansk chokladpannkaka

👩‍🍳 Gör så här

1. 1
   Line 4-6 (8 ounce) ramekins with parchment paper. Use 4 for thicker cakes and 6 for shorter cakes.
2. 2
   Make the crust in a food processor, combine the walnuts, coconut, and dates. Pulse until finely ground. Press the mixture between the prepared ramekins.
3. 3
   To make the custard. Add the tofu, coconut cream, cocoa powder, vanilla, and maple syrup to a food processor. Pulse until smooth and creamy. Taste, adding more maple syrup if needed to sweeten. Pour the mixture evenly over the crust. Press a piece of plastic wrap over the custard. Transfer to the fridge and chill for at least 4 hours, or overnight.
4. 4
   When ready to serve, run a knife around the edge of the ramekins and gently pop the cakes out. Top with cream and dust with cocoa, if desired. Enjoy!.