Tofutti Whipped Chocolate Better Than Ricotta

Tofutti Whipped Chocolate Better Than Ricotta

Tofutti Whipped Chocolate Better Than Ricotta

This is a nicely sweetened, light and delicious desert that can be “whipped” up in less than 5 minutes. Served in a champagne flute or mini martini glass, gives this an elegance all its own. The addition of the fresh raspberries, non-dairy whipped topping, drizzle of chocolate syrup and toasted sliced almonds make this a show stopper!

And here’s the best part…you can even make it sugar free!

Chocolate Better Than Ricotta


1 (16 oz) container of Tofutti Better Than Ricotta Cheese
1 t. pure vanilla
3 T. cocoa powder
1/4 cup of honey (Substitute 1 T. of Stevia for the honey and make this Sugar Free)
1/2 t. ground cinnamon
1/2 pint of raspberries
1/2 cup toasted sliced almonds
1 cup non-dairy whipped topping
Chocolate syrup for a drizzle as garnish

In a large bowl, use an electric hand mixer to beat the ricotta, vanilla, cocoa powder, honey and cinnamon until smooth and fluffy, about 2 minutes.

Now, vegan whipped topping is one of those things that sounds hard to find, but is actually so easy to make. Who knew coconut cream could be whipped into such a delicious dessert topping? I think it might actually be better than the original.

Vegan Whipped Topping


1 can regular coconut milk
3 tbsp powdered sugar
1/4 tsp vanilla extract

Put can of coconut milk in the refrigerator until cooled. To make the whipped topping, you want the coconut cream to separate from the coconut water. Make sure top of the can looks like solid coconut cream before using. 8 servings.

To finish, spoon chocolate ricotta into glasses and garnish with vegan whipped topping, raspberries, toasted sliced almonds and a drizzle of chocolate syrup.

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