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Silken Tofu (14 oz)
, remove it from its package.
Place it into a few layers of cheesecloth. Squeeze out the water.
In a double saucepan melt the
Dark Chocolate (1/2 cup)
In your blender or food processor place the tofu,
Agave Syrup (2 Tbsp)
Vanilla Extract (1 tsp)
Pink Himalayan Sea Salt (1/4 tsp)
Then pour the melted chocolate and keep blending until you get a smooth and creamy texture.
Portion it out into glass jars or any other container you would like and refrigerate for a couple of hours or overnight.
Serve chilled and enjoy!
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