YIELD: 2 to 3 SERVINGS

3.5 oz (100 grams) roughly chopped dark chocolate, preferably 70 percent cacao dark chocolate

1 package (14 oz, 397 grams) organic silken tofu at room temperature, drained

2 Tbsp maple syrup

½ Tbsp vanilla

Pinch of salt

Transfer tofu to blender.

Melt the chocolate, suggest using double boil method.

Add chocolate, maple syrup, vanilla and salt.

Puree until smooth.

Divide into 8-oz mason jars for personal serving sizes.

Refrigerate until chilled or freeze and then transfer to refrigerate for a more textured substance.

Toppers: coconut flakes, crushed, nuts, chocolate flakes, fruit, whip, mint leaves.

Option: freeze the extra for an easy ice cream; it’ll get very hard, so just allow to thaw a bit before eating as ice cream, somewhat similar to a fudgesicle.

Source: Radiant Roots, www.instagram.com/radiantroots.life/,[email protected].