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This recipe was featured in Make-Ahead Holiday Helpers.
Judith Giangiulio | Hamilton County EC
12 ounces silken tofu
1/2 cup maple syrup
1/2 cup cocoa powder
1 1/2 teaspoons vanilla extract
1/3 cup peanut butter
2 tablespoons vanilla almond milk
Chopped roasted peanuts for garnish
1. Place tofu, syrup, cocoa powder, vanilla and peanut butter in a food processor.
2. With the machine running, slowly drizzle in the almond milk, blending until smooth.
3. Spoon into serving dishes and refrigerate 1–2 hours until firm. Top with chopped peanuts before serving.