Makes 4 1/2-cup servings
1 pound soft silken tofu
2 tablespoons cocoa powder or carob powder
1/3 – 1/2 cup maple syrup, agave or honey(to taste)
1 teaspoon raspberry extract or raspberry jam (optional)
Place ingredients in blender; blend until smooth. Spoon into small bowls. Serve plain or topped with fresh raspberries or raspberry sauce and/or slivered almonds.
10 oz. chocolate or carob baking chips
1 pkg. soft tofu (press water out)
1/4 c. agave or honey
2 tsp. vanilla
Blend tofu, agave and vanilla until smooth. Melt baking chips with 2 T water in double boiler over low heat, stirring constantly. Add to room temperature tofu and blend until creamy. Chill several hours, then pipe into small serving dishes. Top with fresh raspberries or raspberry sauce. To make raspberry sauce, add 1/2 -1 tsp. water and 1/4 tsp lemon to raspberry jam.