Chocolate Tofu Creme

• 4 ounces unsweetened chocolate, chopped
• 12 ounces firm silken tofu
• 3/4 cup light agave nectar
• 1/3 cup canola oil
• 1 tablespoon vanilla extract
• Pinch of sea salt

1. Melt the chocolate in the microwave for 1 1/2 to 2 minutes.
2. In a food processor, blend the tofu and agave nectar until very smooth, about 2 to 3 minutes.
3. Add the canola oil, melted chocolate, vanilla extract, and salt.
4. Process until very smooth and creamy, scraping down the sides of the bowl occasionally, approximately 2 to 3 minutes.
5. Store in the refrigerator for up to 2 weeks.

chocolate, silken tofu, light agave, canola oil, vanilla, salt

Taken from www.epicurious.com/recipes/food/views/chocolate-tofu-creme-379411 (may not work)