Easy Chocolate Pot de Crème (Vegan)

Step 1

To a high-speed blender, add drained silken tofu, maple syrup, vanilla (optional), and salt (optional). Blend until smooth and well combined, about 30 seconds. Set aside.

Step 2

Melt the chocolate chips over a double boiler on the stovetop, stirring occasionally, or in the microwave in 30-second increments. Once fully melted, quickly add to the high-speed blender with the tofu mixture and blend until smooth — about 1 minute — scraping down the sides as needed.

Step 3

Taste and adjust, adding more maple syrup for sweetness if needed. Divide between individual serving cups or transfer to one large container. Chill (covered or uncovered is fine) for at least 1 hour and up to overnight, until fully chilled and set. To serve, enjoy as is or top with coconut whipped cream and/or fresh berries (both optional).

Step 4

Keeps covered in the refrigerator for 2-3 days. It should also freeze well!