1 block soft tofu, drained, but not pressed
½ cup canned coconut milk
½ cup 100% maple syrup
½ cup unsweetened cocoa powder
2 tbsp peanut butter
1 tsp vanilla extract
1 tsp salt
Place the tofu, coconut milk, maple syrup, cocoa powder, peanut butter, vanilla, and salt into the base of a food processor or high-powdered blender. Puree until very smooth, scraping down the sides as necessary.
Divide among 4 to 6 ramekins or small bowls and allow to chill in the refrigerator for 30 minutes or more to set.
This recipe is from the book, Fiber Fueled by Dr. Will Bulseiwicz. A fun twist on a delicious dessert full of protein and fiber.