- Tofu, 250 g, silken Blackberries, 100 g
- Lime juice, 2 teaspoons
- Honey, 350 g
- Soy Milk, 250 ml
- Tortilla
- Coconut Cream, 130 g, cold
- Vanilla, 1 teaspoon
Directions
- Use a hand mixer to whip coconut cream, vanilla and ½ of honey together till fluffy Put in refrigerator till neede.
- Blend together blackberries, tofu, lime juice, remaining honey, and soy milk .
- Put blended tofu mixture into tortillas and roll.
- Grease your Crockpot and put enchilada.with seams down into pot.
- Set Crockpot on low and cook for 2 hours. Remove from pan cool and add whipped coconut cream.
Nutritional Information
- Calories: 410
- Total Fat: 39.6 g
- Saturated Fat: 32.1 g
- Cholesterol: 5 mg
- Sodium: 7 mg
- Carbohydrates: 10.8 g
- Sugar: 95.4 g
- Protein: 4.6 g
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