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Author Notes: Tofu never tasted so good. Dressed in melted chocolate, a little non dairy milk, vanilla extract and some sweetener this dessert is great just because, by itself, or as an accompaniment to coffee.
Photos were taken, but not pretty.
Makes 12 oz.
- 1 packet silken aseptic tofu, drained and rinsed
- 3 tablespoons date sugar or 1/4 cup agave nectar
- 2 teaspoons vanilla extract
- 1/4 cup non dairy milk
- 8-10 ounces vegan chocolate (I use vegan chocolate chips from Whole Foods)
- Place tofu, sweetener, vanilla and non dairy milk in a blender. Combine.
- In a double boiler, melt chocolate until smooth.
- Pour chocolate through blender feed tube in a slow steady stream while blender is on. Combine.
- Chill at least an hour. Serve.
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