Serves: 6

1 cup nondairy, allergen-friendly chocolate chips (semi-sweet)

12 ounces silken tofu (soft or firm), drained

½ cup almond milk

½ teaspoon almond or vanilla extract

Berries and mint leaves for serving (optional)

Melt the chocolate chips in the microwave or a double boiler, being careful not to burn them. In the microwave, place them in a microwave-safe bowl and heat for 1 minute. Stir. Heat for another minute. Stir. Repeat until most of the chips are melted (the rest of them should melt as you stir). Alternatively, in a double boiler on the stove, place the chips in a glass bowl that fits over a larger pot. Fill the larger pot with about ¼ to ½ cup water. Heat over medium heat. Stir the chips until they are melted. Remove from heat.

Place the tofu, melted chocolate, almond milk, and almond/vanilla extract in a blender or food processor. Process until completely smooth.

Chill the mixture in serving bowls for at least one hour before serving. Top with berries and mint leaves before serving if desired.