• 1 pkg of Nasoya® Silken Tofu
  • 1½ c dairy-free chocolate chips, melted (see note)
  • 1/3 c pure maple syrup
  • 2 tsp vanilla extract
  • 1 tbsp almond liqueur or ¼ tsp almond extract (optional)

Preparation:
Put the tofu in a food processor and blend until completely smooth, about 2 minutes. Add the melted chocolate chips, maple syrup, vanilla, and almond liqueur. Refrigerate for at least 2 hours before serving.

Transfer to 6 serving bowls or glasses, cover the top of each with plastic wrap and refrigerate for at least 2 hours before serving.

Note: Melt chocolate chips in a double-boiler, stirring constantly to prevent burning, or in the microwave, on the defrost setting for approximately 3 minutes, stopping to stir at least once.

Serves 6.