Cocoa Truffles

3 oz. Mori Nu firm tofu
3 Tbsp. peanut butter
1/4 tsp. sea salt
1/4 cup maple syrup
3 Tbsp. Sucanat
3 Tbsp. cocoa powder
1 tsp. vanilla extract
1 tsp. almond extract
2 Tbsp. water
1 cup vegan chocolate chips
1 tsp. canola oil
Miniature foil baking cups to use as molds

• Place the tofu in a blender with the peanut butter, salt, and maple syrup. Blend for 2 minutes, until smooth. Scrape down the sides and add the Sucanat, cocoa, and the extracts. Blend for 2 minutes. Add the water, if necessary, to create the texture of heavy pancake batter. Refrigerate for 1 hour.
• Place the chocolate chips and the oil in a double boiler and stir until melted. Use a small pastry brush to “paint” the melted chocolate on the insides of the baking cups. Freeze until hardened. Recoat, then freeze again.
• Fill 3/4 full with the tofu cream. Refrigerate until ready to serve.

Makes approximately 1 dozen