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Delightfully creamy and chocolatey! “Secret” ingredient of tofu gives it substance and texture without adding flavor. Based on this recipe, you can use this as a pie filling with a graham cracker crust, serve as a chocolate mousse, or serve with fresh fruit. Versatile and easy.
- 10 oz dairy-free chocolate chips
- 12.3 oz Mori-Nu silken firm tofu
- 1 tsp cocoa powder
- 1 tsp vanilla
- 2 Tbsp milk of choice (I used the liquid part of a can of coconut milk since I was also making the Coconut Milk Whipped Cream)
- Scant 1/8 tsp salt
- Optional: 2 – 3 Tbsp liquid sweetener (e.g. honey, agave)
Melt the chocolate chips in a small saucepan on low. Once totally melted, put in a food processor with the remaining ingredients. Puree until smooth. Keep refrigerated and use within a couple of days.