1 12oz bag of dark chocolate chips (vegan, preferably)
2 tablespoons coconut oil
1/4 cup almond milk
Drain the tofu and blend it until it's smooth. Pour the coconut oil and the almond milk into a pan, and let it get warm. Toss in the choco chips and stir constantly. You don't want the chocolate burning. Once everything's melted, fold it into the tofu. Pour the chocolaty goodness into ramekins or shot glasses and chill for at least ten minutes.
If you want to include a vegan whipped cream, chill coconut milk in the can overnight and scoop out the fatty part on top. Add some powdered sugar and whip until it has a dericious consistency. Top the chilled chocolate and serve immediately.
