300g Vegan Chocolate Chips (or Chocolate bar, use good quality)
2 tbsp Maple Syrup
Garnish:1 tbsp Cocoa Powder (Good Quality)
Instructions
Measure out 300g silken tofu and set aside on a flat plate. Put a plate/ wooden chopping board on top, and weigh it down with something heavy
You want to squeeze the excess water. Set aside for 30 minutes (don't leave it for any longer! If the tofu crumbles, thats fine because it will be blended up later).
Drain the water and pat the tofu dry.
Place a bowl of a simmering pot of water (make sure its not touching), add chocolate chips. Remove when chocolate is melted and smooth.
Place the drained tofu, chocolate and maple syrup in a blender to blend ill smooth.
Line a 8 x 8" pan with parchment paper.
Pour the chocolate mixture in. Smooth out with a spatula and place in freezer for at least a couple hours or overnight. You need to let it harden and then transfer the chocolate to the fridge to let it soften before eating.
Remove from pan. Use a sharp knife to slice into small squares (making sure to clean the knife after each cut!)
Scoop cocoa powder into a small sift and dust the top of the cut chocolate.
Store in the fridge in a airtight container. It can last for 5 days.
Notes
*Soft and silken tofu aren't exactly the same (as I have explained above). The BEST kind of tofu for this recipe is the korean/japanese silken tofu (look out for those at asian market). In a pinch you can try regular "soft tofu" but it won't be as smooth or delicate!