Ingredients

The following ingredients have 5 Servings
  • one 14oz container Extra Firm Tofu (**)
  • ½ cup Unsweetened Light Coconut Milk ((canned))
  • 1 tsp Vanilla Extract
  • 105g (¾ cup) Powdered Erythritol ((or powdered sweetener of choice))
  • ¼ tsp Salt
  • ½ cup + 1 tbs Strong Brewed Coffee
  • 5 oz Dark Chocolate ((melted; I used 72% cacao))

Instruction

  • Drain the package of tofu and place the tofu block on paper towels.  Press as much liquid out of the tofu as possible (see the GIF below the recipe box)**
  • Place the tofu, coconut milk, vanilla extract, powdered erythritol, and salt in a food processor or high-speed blender. Puree until completely smooth!
  • Scrape down the sides of the processor or blender.  While blending, pour in the coffee, then the melted chocolate.  Blend until fully incorporated.
  • Pour the mixture into serving cups.  Cover with plastic wrap and refrigerate overnight.  Serve the next day with whipped cream, grated chocolate, freshly sliced strawberries, a dusting of cocoa powder, or spoons alone.  Enjoy!