Monday, June 01, 2009
1 lb silken tofu
1 heaping cup high-quality milk chocolate chips
3 tablespoons agave nectar or maple syrup (optional)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Put all ingredients in a medium saucepan over medium low heat. Stir until chocolate has melted. The tofu will break up into bits and not look terribly appetizing, but have faith. Transfer to blender (or use a hand blender) and process mixture until smooth. Scoop into small bowls or ramkins. Cover and allow to cool for at least 30 minutes in the refrigerator.