1 cup silken tofu, crumbled
3 Tbsp. pure maple syrup
1 cup semisweet vegan chocolate chips (or carob chips)
1/2 tsp. vanilla extract
• Process the tofu and the maple syrup in a food processor for approximately 2 minutes, or until smooth and creamy. Transfer to a small, heavy saucepan. Add the chocolate chips and stir to combine.
• Warm over very low heat until the chips have melted completely, stirring constantly and scraping the sides and bottom of the pan. Stir well to thoroughly blend in the chocolate. Remove from the heat and stir in the vanilla.
• Transfer to a covered container and refrigerate for several hours, or until well chilled. Stir again before using.
Makes 2 cups