Grab the Silken Tofu (400 gram), 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 (100 gram).
In your blender or food processor place the tofu, Agave Syrup (2 tablespoon), Vanilla Extract (1 teaspoon), and Pink Himalayan Sea Salt (1/4 teaspoon).
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!