Courtesy of Lisa Ruoff, Eco-Goddess Edibles

1 ½ cups chocolate chips (dark for vegans, semi-sweet or milk for
others)
1 package tofu (soft and organic)
Dash of vanilla
Maple syrup or raspberry sauce optional

Heat chocolate chips on double boiler until melted. Mix tofu in food processor or blender and then slowly add in the melted chocolate. Finish with blending in vanilla and syrup or raspberry sauce. Refrigerate in individual cups for at least a few hours before serving.