Serves: 4 

    Preparation Time: 3 hours


    Tofu, 250 g, silken 

    Coconut flakes, 75 g

    Almonds, 140 g, chopped 

    Nutmeg, 2 teaspoons 

    Honey, 350 g 

    Soy Milk, 250 ml 


    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 needed.
    Blend together almonds, coconut flakes, tofu, remaining honey, and soy milk. 

    Put blended tofu mixture into tortillas and roll. 

    Grease your Crockpot and put enchiladas 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 : 


    Total Fat: 42.8 g 

    Saturated Fat: 34.7 g 

    Cholesterol: 5 mg 

    Sodium: 7 mg 

    Carbohydrates: 10.8 g 

    Sugar: 92.4 g 

    Protein: 5.6 g

    @Posted by
    writer and blogger, founder of Taba5t .

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