Such a delightful, pretty and delcious dessert to whizz up and chill for your loved ones. Pink high protein ‘custard’ topped with a creamy white chocolate shell to crack into, topped with dark chocolate rose petal hearts – the perfect treat to show some love!


For the pink ‘custard’ –

  • 1 x 350g pack of silken tofu
  • 40g sweetener
  • 2 teaspoons beetroot powder (or other red/pink food colouring alternative)

For the topping –

  • 1 tablespoon coconut oil
  • 50g white chocolate

For the dark chocolate hearts (makes a batch of 15) –

  • 1 tablespoon coconut oil
  • 70g dark chocolate
  • Dried rose petals (optional)

Make them!

  1. Blend the tofu, sweetener and beetroot powder until smooth, then divide between 2 x individual ramekin dishes.
  2. Melt the coconut oil and white chocolate, then spoon over the ramekin dishes to cover the tofu layer. Chill in the fridge for at least 2 hours.
  3. Meanwhile, melt the coconut oil and dark chocolate. Sprinkle over some dried rose petals in a silicone small heart chocolate mold. Then spoon the chocolate into each heart to fill to the top and chill in the fridge for at least 4 hours to set. 
  4. Once the chocolate hearts have set, pop a couple on top of the white chocolate. Then enjoy the pots and cracking into the white chocolate!